Dinner Sept 18, 2023
Note: Nice way to use up some left over stuff from the Macho Salad
My poblano peppers were from my CSA, so they were smaller than what I get from a grocery store. They might have been equivalent to 2 peppers. But I did have leftover filling, 3 peppers is still probably a good choice.
Ingredients:
3 Poblano Peppers
1 cup 165g Rotisserie Chicken shredded or chopped
½ cup 72g Corn off the Cob
¼ cup 45g shredded (Sharp) Cheddar Cheese, separated in half
½ cup 122g Greek Yogurt
From a 7oz can Chipotles in Adobo Sauce
~90g adobo sauce
~40g minced chipotle peppers (optional)
1½ cup 125g Cornbread Croutons, 6 or so separated
Cherry Tomatoes chopped
Chives, finely chopped
To Taste:
Salt Black Pepper
Directions:
Preheat oven to 400°F (200°C)
Cut peppers in half and remove seeds
Prepare a baking sheet with aluminum foil and grease
Pre-bake peppers for 20 minutes
While poblanos roast, remove chipotle peppers from the adobo sauce
If using peppers, mince
Take the 6 or so separated croutons and crush into bread crumbs
Mix chicken, corn, half of the cheese, yogurt, adobo sauce, chipotle peppers, and some chives to taste together in a small mixing bowl
Add additional seasoning if needed
Add intact croutons and gently mix in
Heap chicken mix into half baked pepper halves
Top with reserved cheese and sprinkle with cornbread crumbs
Bake for another 20 minutes or until cheese has melted and bread crumbs are getting dark but not burnt
Allow to cool for 10 minutes before serving
Top with more chives and the tomatoes
Final Notes:
Cornbread croutons were such a good part of this.
Any extra filling is great with rice
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