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Thursday, May 10, 2012

Rotel Chicken Stuffed Poblano Peppers

Poblano peppers!  Are they hot or not?  Some of these babie can be hot!  The heat is found in the seeds and membranes (remove if you do not want the heat). Typically poblanos are very mild in flavor and very delicious.  They are low in carbohydrates (2.7grams per 1 pepper), high in Vitamin C and Potassium (113.28m per raw pepper).  If you boil the pepper it will cause you to loose most of the nutritional value but roasting the pepper will prevent too much potassium loss.  Besides it's easier to peel the skins off!  These are going to be really good stuffed with chicken that has been cooked with Rotel tomatoes and then pureed and poured over the stuffed peppers.  (Rotel is a brand name and is not paying me to advertise for them, I just like their product!)




This is what they look like before I roasted them!


 
Roasted!

Peeled, seed removed and stuffed!
Sauced and ready to bake!

The final product!  




The Recipe:

Rotel Chicken Stuffed Poblanos

2 chicken breast, boneless and skinless
1 can Rotel tomatoes, original diced tomatoes and green chiles
1 can Rotel tomato sauce, original
3 poblano peppers
½ cup cheddar, grated
½ cup low fat white cheddar, grated
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper, freshly grated

Pre-heat oven to 350 degrees.  Line a baking dish with foil (easy cleanup) and place chicken breasts in dish and cover with the can of Rotel tomatoes.  Cover and bake for 1 hour. Remove from oven and let cool.

Turn the broiler on in the oven and place the poblano peppers in a baking sheet and broil until the skin is browned and blistered all over, about five minutes on each side.  Remove from oven, place in a glass bowl and cover with plastic wrap to let cool.  (Or in a brown papers bag sealed).  When cool enough to handle, peel the skins off the peppers (wear disposable gloves).  Cut a slit in the pepper from the top to the bottom. Remove seeds.  Set aside

Remove chicken from baking dish reserving the tomato mixture.  Chop and shred the chicken, season with cumin, salt and pepper. 

Puree the tomatoes from the baking dish and add the can of Rotel tomato sauce to a small saucepan.  Cook over medium high heat for 15 minutes, stirring occasionally.

Stuff each pepper with the shredded chicken and add approximately 1 tablespoon of grated cheddar cheese mix.  Bring the pepper around and seal as much as possible.  Pour 1/3 of tomato mixture into the bottom and prepared baking dish (sprayed with cooking spray) and lay peppers seam side down, pour remaining tomato sauce over peppers and top with remaining cheddar cheese mix.  Bake for thirty minutes at 375 degrees.  Serve over rice or noodles.


P.S.  I had left over chicken after stuffing three peppers and made chicken soft tacos the following day!

Happy Eating!






3 comments:

Louise said...

Hi Mary, I'm confused which tomatoes you are talking about. Are they the Rotel Original diced tomatoes & green chilies?

Mary said...

Hi Louise,
Yes it is Rotel Original Diced tomatoes and green chiles!
They have different flavors now and I always use the original because it is a little spicy but not to hot.

Louise said...

Thank you Mary. I use them in my salsa recipe. I'm planting Tomatillo this year. I want to make Tomatillo Salsa Verde. I'll be making this dish soon. Will let you know how it comes out. Happy Mothers Day.

Cheers

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