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.
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 CreamServes 2 (two peppers per person)
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
For the Peppers:
- Preheat the oven to 400 degrees.
- Slice off the top of the peppers then slit them length-wise and take out the seeds and membranes. Set aside.
- Heat the coconut oil in a skillet over medium heat, then cook the onions and tomatoes until softened.
- Off the heat, combine the chicken, onion and tomato mixture, 1 cup cheese (reserving 1/2 cup), and taco seasoning.
- Spoon the mixture into the poblano peppers.
- Bake the peppers on a foil-lined baking sheet for about 20 minutes or until heated through.
- 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:
- Combine the sour cream, lime juice, and cilantro in a small bowl. Serve with the poblanos.