GROUND CHICKEN STUFFED POBLANO PEPPERS RECIPES

Steps:

• While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
• Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
• In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
• Cook until onions begin to turn golden, stirring frequently.
• Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
• Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
• With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
• Pack the chicken mixture into chilies and push cheese into mixture along the slit.
• Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
• Serve on top of a bed of saffron rice.

Steps:

• Heat oven to 350F and once heated, place a pan or baking dish with the peppers inside as well as a sheet pan or baking dish with the chicken and roast both for 20 minutes.  After 20 minutes, remove both from oven and set aside to cool.  Make sure the chicken has been heated to an internal temperature of at least 165F for food safety standards.
• While the peppers and chicken are roasting, prepare the 1/2 cup quinoa according to package directions and set aside once cooked.
• Next, heat a saute pan with the 1 tsp oil and add in the 1 diced red bell pepper and saute until the pepper is soft, then set aside.
• Once your chicken is cooled, chop it into smaller pieces to make it easy to stuff into the peppers.
• Once you have all of your ingredients prepped, combine the chopped chicken breasts, all of the quinoa, the sauteed red pepper, 1 diced tomato, half of your shredded cheese, 1/4 cup fresh cilantro, 1 tsp chile powder and half of the green salsa.  Stir all to combine to make your filling.
• Next, cut a slit down the center of one side of each of the peppers and remove the seeds inside.
• Next, fill each pepper with the chicken quinoa filling (should be enough to fill 6 large poblanos very full) and place them in an oven safe casserole or baking dish.
• Once all of your peppers are filled, pour the remaining sauce over the top of them and top them with the remaining cheese.
• Place the stuffed peppers in the oven and bake for 20 minutes until the cheese is fully melted, bubbling and slightly browned on top.
• Serve hot topped with extra salsa, guacamole, or any of your favorite Mexican condiments.