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.
Ahhh.....food therapy complete!
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