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Wednesday, April 20, 2011

Chicken, Goat Cheese, Sun Dried Tomato and Spinach Stuffed Chile Rellenos



This chicken, goat cheese, sun dried tomato, spinach stuffed chile rellenos is fabulous.  The combination of the pepper flavor with the tanginess of the goat cheese, the healthiness of the chopped fresh baby spinach and the sun dried tomato lend this dish to the highest level of flavor.  The salsa that serves as the bed to the pepper adds even another level of flavor to this chile relleno.  I hope you really give this a try and let me know what you think.  Open up, here it comes, now let me know what you think!





The Players!




Pre-heat oven to 400 degrees.  Place chicken breast on a foil lined baking pan. Sprinkle chicken with salt and pepper and 1/4 teaspoon of cumin.   Place the poblano peppers at the other end of baking sheet.  Place in oven for 20 minutes.  Turn peppers about every five minutes to get all sides roasted.  



Remove sheet from oven and place peppers in a zip-lock bag for about 10 minutes or until cool enough to peel. 



Note:  Use rubber gloves to peel peppers as the acid might burn your skin.

Peel peppers and cut a long slit down one side of pepper and remove seeds.  Place to the side waiting to be stuffed.




Chop up the roasted chicken breast and set aside.  




Take the 4 sun dried tomatoes, the 1 cup of spinach and dice very fine.  I used a mini food processor to chop the tomatoes and spinach together.  Add the spinach/tomato mixture to the chicken along with the goat cheese and ¼ teaspoon of cumin, salt and pepper.  



Stuff each pepper 


and place back on a foil lined baking sheet.


Top each stuffed pepper with the grated Italian blend cheese and 
return to oven for 12 minutes.



Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.  Add the peppers, 1 teaspoon of cumin, chicken broth and water.  
 

Cook until the peppers are very tender. 



Remove stuffed peppers from the oven and plate by spreading ½ of the pepper mixture on each plate and place a pepper on the top. 

Happy Eating!





The Recipe:

Chicken, Goat Cheese, Sundried Tomato and Spinach stuffed Chile Rellenos


Serves 2

1 large chicken breast, boneless and skinless
2 poblano peppers, roasted and peeled
3 ounces of goat cheese, at room temperature
4 sun dried tomatoes in oil, remove oil from tomatoes
1 cup fresh baby spinach, finely chopped
½ cup grated Italian blend cheese
1 tablespoon olive oil
½ cup red pepper, diced
½ cup yellow pepper, diced
1 ½ teaspoon cumin, divided
¼ teaspoon kosher salt
¼ cup water
¼ cup chicken stock

Pre-heat oven to 400 degrees.  Place chicken breast on a foil lined baking pan. Sprinkle chicken with salt and pepper and 1/4 teaspoon of cumin.   Place the poblano peppers at the other end of baking sheet.  Place in oven for 20 minutes.  Turn peppers about every five minutes to get all sides roasted.  Remove sheet from oven and place peppers in a zip-lock bag for about 10 minutes or until cool enough to peel. 

Note:  Use rubber gloves to peel peppers as the acid might burn your skin.

Peel peppers and cut a long slit down one side of pepper and remove seeds.  Place to the side waiting to be stuffed.

Stuffing:
Chop up the roasted chicken breast and set aside.  Take the 4 sun dried tomatoes, the 1 cup of spinach and dice very fine.  I used a mini food processor to chop the tomatoes and spinach together.  Add the spinach/tomato mixture to the chicken along with the goat cheese and ¼ teaspoon of cumin, salt and pepper.  Stuff each pepper and place back on a foil lined baking sheet.  Top each stuffed pepper with the grated cheese and return to oven for 12 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.  Add the peppers, 1 teaspoon of cumin, chicken broth and water.  Cook until the peppers are very tender. 

Remove stuffed peppers from the oven and plate by spreading ½ of the pepper mixture on each plate and place a pepper on the top. 

Happy Eating!



1 comment:

Stephanie said...

You have a beautiful blog!!!! And this recipe looks delicious. I really want to make it!

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