Stuffed Poblano Peppers

30 Jun

I made these stuffed poblano peppers tonight for dinner.  Wow, they were so good.  I mean, not to brag, but they came out awesome!

I wasn’t thinking ahead to this post, so there are no step by step pictures.  But, I can link to the recipe I used and tell you where I varied it.Original Recipe

So, where I varied…

For the chicken – she doesn’t describe the step so I took some liberties.  I cooked the chicken in the slow cooker with water and basically made a brine.  Water, salt, pepper, chipotle powder and fine cumin powder.  I let that go then shredded it.

Also – I didn’t use fresh tomatoes, I bought a small can of fire roasted tomatoes, drained it and added it straight to the mixture after the “cook the onions and garlic step”.

I also used a mexican blend of cheese for the mixture plus a little queso that I diced up.  The queso is also what I used on top.


Otherwise, I stayed pretty true to the original.  I could totally see doctoring this up or trying out different variations.  I seriously debated adding red pepper flakes, but I didn’t.  I served it with a little tomato and onion salad (just olive oil, white wine vinegar, salt, pepper and cilantro.

Overall, this dish was a hit I think!  I had ever intention of grilling the peppers tonight, but mother nature had other plans so I did these in the oven.  We did, however get to hit the roof to grill up some pineapple.  And wow, just grill some fruit.  Any fruit.  It make it even better.

Overall this dish got a thumbs up from me and my taste tester!!  And – ahem- it’s relatively healthy.  This is primarily veggies and protein!

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