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Chicken Stuffed Poblano Peppers Recipe

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This recipe for Chicken Stuffed Poblano Peppers is from The Layton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 poblano peppers roasted and peeled
4 cooked shredded chicken breasts
2 chive and onion tubs of cream cheese
1 1/2 tbsp. chicken paste
4 cups hot water
3/4 cup raisins
1 tsp. garlic paste
dash onion juice or powder
Julio's salt to taste
dash cayenne pepper
dash cumin
Pico De Gallo seasoning to taste
Directions:
Directions:
Roast the peppers until blackened on a gas stove. Place in a plastic bag and let sweat until ready to peel

Bake the chicken for 45 minutes seasoned with Julio's salt. Cool the chicken and shred.

Coat a deep skillet with 2 tbsp. EVOO. Add the cream cheese, water raisins and chicken paste. Bring to a simmer. Add the seasonings. Let it cook down just a bit until the sauce is creamy and the flavors have a chance to marry.

While the sauce is simmering, peel the peppers and slit one side. Stuff with chicken mixture until pretty full. Place in deep sided 9 x 13 baking dish. Pour remaining sauce over the top.

Cook @ 350º for about 30 minutes.
Personal Notes:
Personal Notes:
425 calories per pepper.

 

 

 

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