Wednesday, October 15, 2014

Chicken and Cheese Stuffed Poblanos with Cilantro Lime Sour Cream

These are not your mama's stuffed peppers! I'm sure many Midwest people like me grew up eating stuffed green peppers with ground beef and a tomato-based rice concoction. While that's all fine and dandy, it's also a bit blah.

So I amped up the flavor here by stuffing a poblano pepper. They are the bell pepper's slightly spicy cousin. They fall in the mild-to-medium heat range. Most are mild, though every once in awhile you get that one pepper that makes your eyes tear up a bit.

chicken and cheese stuffed poblanos with cilantro lime sour cream — these are not your mama's stuffed peppers! │ thehappytulip.com

There's also no tomato-y rice in this recipe. I filled the peppers with chicken, cheese, onions, tomatoes, and taco seasoning. And just to gild the lily, I poured a bright, tangy cilantro lime sour cream over the top.

Holy moly. You should make this recipe.

Chicken and Cheese Stuffed Poblanos with Cilantro Lime Sour Cream

Serves 2 (two peppers per person)


Ingredients


For the Peppers:

4 poblano peppers
2 cups cooked chicken, diced
1 1/2 cups shredded cheese (I like cheddar, but jack cheese would be great too)
1 cup onion, diced
1 cup tomato, diced and seeded
2 teaspoons taco seasoning
2 teaspoons coconut oil


For the Cilantro Lime Sour Cream:

1/2 cup sour cream
Juice of 1/2 a lime
1 tablespoon cilantro, minced

Directions


For the Peppers:


  1. Preheat the oven to 400 degrees. 
  2. Slice off the top of the peppers then slit them length-wise and take out the seeds and membranes. Set aside. 
  3. Heat the coconut oil in a skillet over medium heat, then cook the onions and tomatoes until softened.
  4. Off the heat, combine the chicken, onion and tomato mixture, 1 cup cheese (reserving 1/2 cup), and taco seasoning.
  5. Spoon the mixture into the poblano peppers.
  6. Bake the peppers on a foil-lined baking sheet for about 20 minutes or until heated through.
  7. Sprinkle the remaining cheese over the top of the peppers and broil for about 3 minutes or until the cheese is melted and bubbling. Serve with the sour cream.

For the Sour Cream:

  1. Combine the sour cream, lime juice, and cilantro in a small bowl. Serve with the poblanos.


chicken and cheese stuffed poblanos with cilantro lime sour cream — these are not your mama's stuffed peppers! │ thehappytulip.com




No comments:

Post a Comment

I'd love to hear what you have to say. All comments that are kind, helpful, and relevant are welcome.