Creamy chicken stuffed poblano peppers!
What's cooking in my kitchen this week:
Creamy chicken stuffed poblano peppers, pineapple habanero salsa and tortilla chips, and sopapillas
What you'll need:
Creamy chicken stuffed poblano peppers
2 1/2 lbs boneless, skinless chicken thighs
8 poblano peppers
2 ears sweet corn
1 sweet onion
juice from 1/2 lime
10 oz queso fresco
15 oz crema casera
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
2-3 cloves garlic, minced finely
Pineapple habenero salsa
2 (20 oz) can pineapple chunk, or 1 fresh pineapple
small handfull cilantro
1 habenero pepper
1 shallot
1 tsp salt
1/4 tsp ground black pepper
juice from 1/2 lime
Tortilla chips
corn tortillas
oil for frying
Sopapillas
4 cups flour
2 tsp baking powder
1 tsp salt
4 Tbsp shortening
1/2 tsp Mexican vanilla
1/4 tsp cinnamon
1 1/2 cups water
oil for frying
cinnamon sugar
honey
How to make it:
First you will need to bake the chicken. Pre-heat oven to 350° and place chicken in baking dish. Season both side with salt, ground black pepper, onion powder, garlic powder, and ground cumin. Bake 30- 35 minutes until chicken is done.
Let chicken cool on counter until can handle and shred. Place shredded chicken in bowl and set aside.
While the chicken is cooling, you can prep the peppers to be stuffed. Rinse peppers off.
Cut tops off and save pepper around stem, dice up and set aside. De-seed and set peppers aside. Remove corn from cob by taking knife and running down length of corn on cutting board, repeat on all sides. Set aside.
Dice up the onion in small dice and finely dice cloves of garlic. Saute the onion, peppers, corn, and garlic in pan over medium-high heat in 3 Tbsp oil until veggies are all soft, about 10 minutes.
Add shredded chicken to pan, along with all the crema casera and half the queso fresco. Stir until well mixed and cheese melted. Remove from heat.
Stuff the poblano peppers until they are very full and place in baking dish. Crumble the rest of the queso fresco on top of stuffing.
Bake at 350° for 1 hour-1 hour 15 minutes, until peppers look wrinkly and done.
While the poblanos are baking, make the salsa and chips. To make the salsa place the pineapple, cilantro, shallot, habenero pepper, salt, ground black pepper, and lime juice in food processor and mix together until it is a fine purée. Put in bowl and let chill in fridge until ready to eat.
To make the tortilla chips, just cut the corn tortillas into sixths and fry in oil at 375°-400° in small batches for 5-8 minutes, until chips are golden brown. Place on paper towel to drain oil and season with salt. These are so good, my kids always want me to make tortilla chips from now on!
Finally, make the dough for the sopapillas. In a large bowl, combine the flour, salt, baking powder, cinnamon, and shortening. Add water and Mexican vanilla and mix until dough ball forms. Let sit for at least 20 minutes. By now, the poblano peppers should be done cooking, remove from oven and serve with chips and salsa.
Now, it's time for dessert! Roll dough out on floured surface until about 1/8 inch thick.
Cut into pieces and fry in oil, at 375°, a couple of pieces at a time for 1-2 minutes on each side, until golden brown.
Place on paper towel to drain and top with cinnamon sugar. Serve with honey and enjoy!
Did you know?
On this day in 1876, foil wrapped bananas are sold for a dime at the Centennial Exposition in Philadelphia. Bananas become a popular treat for the first time in the U.S. when word spread about how delicious they were.
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