Brightly green inspiring herbs and veggies for this sweet heat dish! I love the Spring when all the yummy vegetables and herbs are surfacing and ready for us to eat and experiment with. This recipe was inspired by so many of them. This main dish goes well with Cilantro Lime-Pepper Rice and Cilantro Corn Bread Muffins.
Stuffed Pablano Peppers
5 large poblano peppers 2 chicken breasts, diced 1/2 – 1 cup Sweet Heat Chefs Signature Sauce 4 T olive oil 1 cup corn (fresh is best, but canned is fine, too) Handful fresh cilantro, chopped salt and freshly ground black pepper 1 cup jack cheese shredded
Place poblano peppers on a sheet pan and place under preheated broiler. Drizzle with olive oil and toss coating all sides. Blacken all sides, then remove to a heat resistant safe bowl and cover with saran wrap; let sit for around 10-15 minutes. This process is known as "sweating". This sweats the skin so it is easily removed. Remove one pepper from bowl at a time and carefully remove blackened skin. Cut a slit lengthwise down each pepper and carefully remove seeds (don’t worry about getting every last seed, just get the bulk of them).
Marinate diced chicken breasts in Sweet Heat Chefs Signature Sauce for at least 10 minutes, but for an hour is desirable. Preheat olive oil in skillet over medium-high heat and add chicken breasts cooking thoroughly.
Add black beans, corn and cilantro, salt and pepper to chicken mixing thoroughly and heat through.
Stuff each pepper with chicken mixture until completely full. Top each pepper with jack cheese, and bake for 7 – 10 minutes in preheated 350 degree oven until heated through and cheese is melted.
Olive oil coated peppers before going in oven
Charred peppers under broiler
Peppers in bowl going through the sweating process
Skin and seeds removed
Chicken and Sweet Heat Chefs Signature Sauce marinating
Pablano pepper stuffed with chicken and topped with cheese
Pablano pepper after being broiled and melting cheese