Stuffed Poblano Peppers with Salsa Rojo
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients
1 poblano pepper
1 chicken breast, diced into small pieces (about ½ inch each)
1 tbsp olive oil
2 tsp chili powder
1 tsp cumin
½ tsp salt
¼ tsp pepper
2 tbsp chopped red onions
2 tbsp chopped red peppers
¼ cup grated cheddar cheese
Salsa Roja:
2 tomatoes, chopped
1 tsp chili powder
1 clove garlic, minced
1 tsp lemon juice
½ tsp salt
Refried black beans:
1 can black beans, drained and rinsed
1 tbsp olive oil
1 tsp chili powder
¼ cup sour cream
½ tsp lime juice
½ tsp salt
¼ tsp pepper
¼ cup grated cheddar cheese
Mexican-style rice:
1 cup brown rice, cooked
1 tbsp olive oil
2 tbsp salsa
2 tsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp pepper
Instructions:
Preheat oven to 425 F. In a small bowl, combine diced chicken breast with olive oil, chili powder, cumin, salt and pepper. Cook for 12-15 minutes.
Meanwhile, make rice and beans by combining all ingredients together in separate saucepans on the stovetop, cooking each over medium-high heat. These can be made up to 3 days in advance of the meal and reheated on the stove or in the oven while the peppers are cooking.
Make the salsa roja by combining all ingredients in a saucepan on medium-high heat. Set aside and let cool.
Wash peppers and slice in half. Coat in a bit of oil and roast in an oven-safe dish covered by foil for about 5 min. Remove from oven and added cooked chicken breast, red onions and peppers.
Meanwhile, blend salsa roja together in a food processor or Magic Bullet until pureed. Top peppers with this sauce and cover with cheese.
Bake in the oven uncovered for another 10-12 minutes.
Serve pepper halves alongside rice and beans with sour cream, cilantro and hot sauce as additional toppings. Enjoy!
From thegirlonbloor.com