CHICKEN STUFFED ANAHEIM PEPPERS RECIPES

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BUFFALO-LIME CHICKEN STUFFED ANAHEIM PEPPERS FOR EPIC ...



Buffalo-Lime Chicken Stuffed Anaheim Peppers for Epic ... image

Buffalo-Lime Chicken Stuffed Anaheim Peppers

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 11

6-8 small Anaheim, Pasilla, or Poblano peppers, cut in half, seeds and membranes removed
2 cups shredded cooked chicken breast (I often use a rotisserie chicken)
1/2 cup finely diced white onion
1 jalapeño pepper diced very small(optional, adds heat)
1/4 cup packed, chopped fresh cilantro leaves
1/2 cup plain Greek yogurt
4-6 Tbs. Buffalo flavor sauce, depending on preferences, my family likes a lot
1/4 tsp garlic powder or 1-2 fresh minced garlic cloves
1 Tbsp. fresh-squeezed lime juice
2 small diced avocados, divided
sea salt & freshly ground pepper to taste, about a 1/8 teaspoon each

Steps:

  • Preheat your oven to 350 degrees f.
  • Boil large pot of lightly salted water.
  • Place Anaheim Pepper halves in the boiling water for just 3 minutes.
  • Promptly remove.
  • Drain peppers well, and pat dry.
  • Combine all remaining ingredients in large bowl; setting aside half of your avocado pieces to top each pepper as shown once baked. (I combine half the avocado into the filling, leaving half to set on top of each pepper after baking)
  • Stir to combine well. Stuff peppers evenly.
  • Bake at 350 for about 20-25 minutes.
  • Garnish with your remaining fresh avocado and additional cilantro leaves if you wish.
  • Serve with lime wedges.

CHICKEN STUFFED PEPPERS WITH ENCHILADA SAUCE RECIPE ...



Chicken Stuffed Peppers with Enchilada Sauce Recipe ... image

My wife and I came up with this recipe on a whim. It has since become one of our family's favorite recipes. I feel I must warn you though, once you make this for your family you will likely be making it again and again. Enjoy! Whatever green peppers you decide to use, make sure they are at least 6 inches long and 3 inches wide.

Provided by kevin

Categories     World Cuisine    Latin American    Mexican

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 4 stuffed peppers

Number Of Ingredients 17

1?½ pounds skinless, boneless chicken breast halves
1 (1.25 ounce) package taco seasoning mix
1 cup water
4 large Anaheim chile peppers
1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 cups chicken broth
½ (1 ounce) square bittersweet chocolate, chopped
8 ounces shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
½ cup chopped fresh cilantro

Steps:

  • Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
  • Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
  • Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
  • Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

Nutrition Facts : Calories 785.7 calories, CarbohydrateContent 33.3 g, CholesterolContent 206.1 mg, FatContent 47.6 g, FiberContent 6.1 g, ProteinContent 56.7 g, SaturatedFatContent 25.7 g, SodiumContent 2466.4 mg, SugarContent 10.7 g

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