{"id":126,"date":"2011-01-13T08:55:24","date_gmt":"2011-01-13T13:55:24","guid":{"rendered":"http:\/\/www.twosouthernsisters.com\/?p=126"},"modified":"2011-04-30T19:28:18","modified_gmt":"2011-04-30T23:28:18","slug":"stuffed-poblano-peppers","status":"publish","type":"post","link":"https:\/\/www.frillsandmeals.com\/wordpress\/2011\/01\/stuffed-poblano-peppers\/","title":{"rendered":"Stuffed Poblano Peppers"},"content":{"rendered":"

A<\/span>nother favorite!\u00a0 Remember the chicken and sauce for the chicken enchiladas<\/a>?\u00a0 We\u2019ll do the same thing but the stuffing will be a little different and we\u2019re stuffing peppers, not tortillas!<\/p>\n

Sometimes I change this recipe up a little by taking the stuffed poblano peppers and dredging them in egg and flour and bread crumbs and then frying them before baking and covering with the red sauce.\u00a0 It\u2019s your choice but the way they are prepared below is a little healthier because it doesn\u2019t include the frying step.<\/p>\n

SPECIAL EQUIPMENT:\u00a0 The chicken stays very moist if you cook it in a pressure cooker.\u00a0 Don\u2019t have a pressure cooker?\u00a0 Then a large dutch oven is fine \u2013 but I highly recommend mastering the art of cooking with an old fashioned pressure cooker!<\/p>\n

Ingredients:<\/p>\n

\u2022\u00a0\u00a0\u00a0 2 pound(s) of chicken breasts (you can use boneless, skinless \u2013 or use bone in\/skin on and just remove both when cooked and cooled)
\n\u2022\u00a0\u00a0\u00a0 1 box or large can chicken broth (28 to 32 ounces)
\n\u2022\u00a0\u00a0\u00a0 2 medium or 1 large yellow onion(s),\u00a0 diced
\n\u2022\u00a0\u00a0\u00a0 1 small red onion diced
\n\u2022\u00a0\u00a0\u00a0 4 slices bacon
\n\u2022\u00a0\u00a0\u00a0 4 cloves garlic, diced
\n\u2022\u00a0\u00a0\u00a0 2 tbsp. of chili powder
\n\u2022\u00a0\u00a0\u00a0 2 cans Rotel tomatoes (mild or original)
\n\u2022\u00a0\u00a0\u00a0 2 tbsp. of cumin
\n\u2022\u00a0\u00a0\u00a0 6 tbsp. of flour
\n\u2022\u00a0\u00a0\u00a0 6 tbsp. of butter
\n\u2022\u00a0\u00a0\u00a0 1 can tomato soup
\n\u2022\u00a0\u00a0\u00a0 1 small can enchilada sauce (mild or medium, you decide)
\n\u2022\u00a0\u00a0\u00a0 1 can black beans
\n\u2022\u00a0\u00a0\u00a0 8 ounce(s) of Philadelphia cream cheese
\n\u2022\u00a0\u00a0\u00a0 4 cups(s) of Mexican blend shredded cheese
\n\u2022\u00a0\u00a0\u00a0 8 large poblano peppers
\n\u2022\u00a0\u00a0\u00a0 4 tbsp. of olive oil
\n\u2022\u00a0\u00a0\u00a0 1 salt and pepper to taste<\/p>\n

Steps<\/p>\n

1.\u00a0\u00a0\u00a0 Roast the poblano peppers in order to get the skins off.\u00a0 To do this, put the peppers in a large bowl and drizzle with olive oil.\u00a0 Toss the peppers to coat them.\u00a0 On a cookie sheet, put the peppers under your oven broiler on high until the peppers start to brown.\u00a0 Turn and roast other side.\u00a0 If you have a grill, you can do the same thing on a grill.<\/p>\n

2.\u00a0\u00a0\u00a0 When the peppers have browned, place them in a large bowl and seal the bowl with plastic wrap.\u00a0 Let them stand while you do the rest of the recipe.\u00a0 This will cause then to \u201csweat\u201d and the skin will easily peel off.<\/p>\n

3.\u00a0\u00a0\u00a0 Cook the chicken.\u00a0 In a pressure cooker, heat a little olive oil in the bottom.\u00a0 Add the bacon and cook for a few minutes to render the fat.\u00a0 Pat chicken breasts dry, salt and pepper and and put them in the bottom of the pressure cooker to brown for a couple of minutes on both sides.<\/p>\n

4.\u00a0\u00a0\u00a0 If you don\u2019t have a pressure cooker, just brown the chicken (as above) in a large dutch oven and just cover and cook in that.<\/p>\n

5.\u00a0\u00a0\u00a0 Add \u00bd of diced onion (reserve red onion for later) and \u00bd of the garlic. Mix.<\/p>\n

6.\u00a0\u00a0\u00a0 Pour chicken broth over breasts. Add cumin and chili powder.<\/p>\n

7.\u00a0\u00a0\u00a0 Add Rotel tomatoes.<\/p>\n

8.\u00a0\u00a0\u00a0 Place lid securely on pressure cooker or dutch oven. In the pressure cooker, bring to a high boil and the weight on the lid will \u201crock.\u201d\u00a0 Keep on higher heat and cook for 10 to 12 minutes. Remove from heat and let steam dissipate. Remove lid. Remove chicken breasts to cool. Reserve liquid.<\/p>\n

9.\u00a0\u00a0\u00a0 In a dutch oven, bring everything to a boil and then reduce heat, cover, and cook\u00a0 until chicken is done.\u00a0 Don\u2019t overcook the chicken!\u00a0 Use a thermometer inserted in one of the breasts if you need to.<\/p>\n

10.\u00a0\u00a0\u00a0 Separate chicken and red sauce.\u00a0 When chicken is cooled, tear\/shred with your hands.\u00a0 Place in a large mixing bowl.\u00a0 You\u2019ll finish the red sauce later. (step 15)<\/p>\n

11.\u00a0\u00a0\u00a0 To make the chicken stuffing, in a large skillet, melt 2 tbl. butter.<\/p>\n

12.\u00a0\u00a0\u00a0 Add other 1\/2 of the onion, red onion and garlic. Saute.<\/p>\n

13.\u00a0\u00a0\u00a0 Add the black beans and 1 drained can of Rotel tomatoes.<\/p>\n

14.\u00a0\u00a0\u00a0 Add cream cheese<\/p>\n

15.\u00a0\u00a0\u00a0 Add this mixture to the shredded chicken.\u00a0 Add 2 cups of the shredded cheese.\u00a0 Mix well.<\/p>\n

16.\u00a0\u00a0\u00a0 For the red sauce, in another large skillet, make a roux out of 4 tbl each of butter and flour. Cook until the color of peanut butter.<\/p>\n

17.\u00a0\u00a0\u00a0 Add liquid from cooked chicken a ladle at a time mixing well between each.<\/p>\n

18.\u00a0\u00a0\u00a0 Add the can of tomato soup<\/p>\n

19.\u00a0\u00a0\u00a0 Heat oven to 450\u00b0.<\/p>\n

20.\u00a0\u00a0\u00a0 Take the \u201csweated\u201d poblanos and peel off the skins.\u00a0 I keep the stems on but slit each pepper down one side.\u00a0 Take out the membrane and seeds.<\/p>\n

21.\u00a0\u00a0\u00a0 Stuff each pepper with the chicken mixture.<\/p>\n

22.\u00a0\u00a0\u00a0 Spray a large casserole pan with cooking spray.<\/p>\n

23.\u00a0\u00a0\u00a0 Place stuffed peppers in casserole dish.<\/p>\n

24.\u00a0\u00a0\u00a0 Repeat until bottom is covered.<\/p>\n

25.\u00a0\u00a0\u00a0 Ladle the red sauce over the peppers.\u00a0 Cover the peppers about halfway. You may have red sauce leftover.\u00a0 You can either reheat it when serving the peppers so your guests can add more or freeze the excess to use in a later recipe!<\/p>\n

26.\u00a0\u00a0\u00a0 Sprinkle the rest of the shredded cheese on top.<\/p>\n

27.\u00a0\u00a0\u00a0 Bake 15 or 20 minutes until bubbly.<\/p>\n","protected":false},"excerpt":{"rendered":"

Another favorite!\u00a0 Remember the chicken and sauce for the chicken enchiladas?\u00a0 We\u2019ll do the same thing but the stuffing will be a little different and we\u2019re stuffing peppers, not tortillas! Sometimes I change this recipe up a little by taking the stuffed poblano peppers and dredging them in egg and flour and bread crumbs and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[43],"class_list":["post-126","post","type-post","status-publish","format-standard","hentry","category-main-dishes","tag-stuffed-peppers"],"_links":{"self":[{"href":"https:\/\/www.frillsandmeals.com\/wordpress\/wp-json\/wp\/v2\/posts\/126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.frillsandmeals.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frillsandmeals.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frillsandmeals.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frillsandmeals.com\/wordpress\/wp-json\/wp\/v2\/comments?post=126"}],"version-history":[{"count":5,"href":"https:\/\/www.frillsandmeals.com\/wordpress\/wp-json\/wp\/v2\/posts\/126\/revisions"}],"predecessor-version":[{"id":129,"href":"https:\/\/www.frillsandmeals.com\/wordpress\/wp-json\/wp\/v2\/posts\/126\/revisions\/129"}],"wp:attachment":[{"href":"https:\/\/www.frillsandmeals.com\/wordpress\/wp-json\/wp\/v2\/media?parent=126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frillsandmeals.com\/wordpress\/wp-json\/wp\/v2\/categories?post=126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frillsandmeals.com\/wordpress\/wp-json\/wp\/v2\/tags?post=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}