Recent Recipes

Cinco de Mayo

Comments (0) | Monday, May 3, 2010

So, I made one of my stand-by, absolute fave Tex-Mex dishes last night.  It is sitting in a holding pattern until Wednesday, but I figured that it was better to share it tonight so you all could enjoy on Wednesday, as well.

This recipe is actually a Lindsay original.  One night I was at my favorite grocery store in the world, Central Market, and didn't feel like cooking.  So, I picked up a prepared meal of Mexican stuffed peppers.  I heated them up and thought that they were really good.  But, as I was eating them I realized that there were things missing...and that I could make these better than what we were eating.

So I had my challenge.  Make these Mexican stuffed peppers.  AND, make them better than what I had eaten before.  Well, after a couple of tries, I had a keeper.  This recipe is so yummy.  It is unlike anything I had ever eaten before.  It has a little bit of heat, a little bit of meat and whole lot of love...so good!

With Cinco de Mayo coming up on Wednesday, I thought that this recipe was too good not to share.

Mexican Stuffed Peppers
4 poblano peppers
1 small yellow onion
fresh cilantro
1 rotisserie chicken
1 bag shredded mexican cheese
1 bag 60 sec. spanish or mexican rice
1 tsp. Garlic powder
1/2 tsp salt
pepper (to taste)
1 Tbsp. cumin
1/2 Tbsp. taco seasoning
1/2 tsp. chili pepper
Lg Sour Cream

  • Drizzle poblanos with olive oil; sprinkle w/ salt and pepper. Sear skin over gas stove or broil in the oven.
  • Shred chicken; place in a bowl (remove skin & discard)
  • Dice onion - place in bowl with chicken
  • Finely chop cilantro - start with 2-3 Tbsp - add more at the end if you want
  • Add 3/4 bag of rice (add more depending on how much chicken you end up with)
  • Add 1/2 bag of cheese.
  • Mix in rest of ingredients. Add 1/2 container Sour Cream.
  • Cut peppers lengthwise, remove seeds and stuff. 
  • Place in 350 over for 20 mins. 
  • Sprinkle with remaining cheese - bake an additional 5-10 mins.
This is a great meal to serve with my Jalapeno Ranch (see "Chuy on This" post) and a salad and you are all set! I would recommend a Corona or Margarita to celebrate the occasion.

Ahhh.....food therapy complete!

Read More......