We're experiencing a lovely Indian Summer, and the first day of Autumn just came and went.
My pepper plants are exploding though, and I decided to take full advantage of the beautiful poblanos that my plants produced. Some were even turning a beautiful red!
One of my favorite ways to prepare these are stuffed, not in the traditional sense of beef and rice, but kicked up with a little heat and spice, since the peppers themselves are really mild in heat, but high in flavor.
These actually came together easily...I had leftover cooked chicken and rice. What could be easier?
These babies are loaded with sautéed onions, chicken, rice, salsa and cheese. They're baked covered until heated through and then topped with more cheese.
Sooo good, my mouth is watering!
Here's the recipe. Come travel down this Fiesta road to taste this goodness!
4-6 poblano peppers
1 small onion, halved, one half chopped and one half minced
1 cup cooked chicken, chopped
2 cups cooked rice
1 tsp chili powder
1 tsp salt
1/2 cup salsa1 1/2 cup shredded cheese
14 oz. can tomatoes, or 2-3 medium fresh
1 tsp chili powder
1 tsp cumin powder
1 garlic clove
1/2 onion that is chopped
1/2 cup water
1. Place peppers on an open flame and char all over, or preheat broiler and place on a pan and broil 7-8 minutes, let cool and peel off skins. Cut a slit in one side and gently remove seeds and membranes trying to keep peppers intact.
2. In a blender or food processor, place all the sauce ingredients and blend until smooth. Pour into a small pot and heat gently to a simmer and cook for 10 minutes. Set aside.
3. Meanwhile, in a sauce pot, heat 1 tsp oil and saute minced onions for 4-5 minutes until translucent. Add in chicken, chili powder and salt and heat through. Place into a large bowl, add in rice and toss.
3. Add in salsa and 1/4 cup of the Sauce, toss to combine and then toss in 1 cup of cheese.
4. Spray a baking dish with non stick spray and pour in half of the cooked sauce to coat the bottom.
5. Gently and generously fill each pepper with chicken filling and place in the baking dish. Continue until all the peppers are filled. Pour the remaing sauce over each pepper.
6. Cover with foil and heat for 25-30 minutes in a 350F oven. Remove foil, sprinkle peppers with remaining cheese and place back in the oven for 2-3 minutes.
7. Let cool 5-7 minutes before serving.
This recipe is shared on My Link Parties. Also shared onThe Country Cook and http://www.bunsinmyoven.com/ and Foodie Friends Friday