My dear hubby loves stuffed poblanos and he was happy to enjoy this meal. It is an adapted recipe from the Dallas Morning News. If you like slightly spicy foods, give this a try!
2 cups (about) cooked white turkey or chicken, cut into bite-size pieces
2 heaping Tablespoons of salsa
salt and pepper
4 large poblano chiles
1/2 cup pepper jack cheese or Mexican blend, grated (plus extra for topping off)
Preheat broiler to high.
In a small bowl, combine the turkey or chicken and the salsa. Season with salt and pepper and set aside.
Place chiles as close as possible to the broiler element. Close the door, but check every few minutes. As chiles blister, use long tongs to turn so all sides are blistered.
Once the chiles are blistered or blackened, remove the chiles and place in a plastic bag. When cool, remove as much skin as possible and make a slit in each chile. Carefully remove the seeds and the core. Take care to not touch your eyes during this process.
Combine cheese with the turkey and chicken and stuff each chile. Top with some extra cheese. The peppers can be prepared and refrigerated at this point until ready to serve.
Bake in a 350 degree oven for 20 minutes (may take longer if they've been refrigerated.)
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Thank you for visiting! xo