Monday, August 9, 2010

Stuffed Roasted Poblano Peppers and Salsa Fresca

This weekend, I had Mexican food for the first time in ages at a lovely place called Ahora in Ottawa. It was almost like being back in California and it inspired me to make my own version of Chile Rellenos (the one thing they didn't have on their menu!).  I also really wanted to make tomatillo salsa, but unfortunately my favorite place to get produce only had 3 wimpy looking tomatillos, so I made regular tomato salsa instead.  The Chile Rellenos were lightened up a lot by skipping the breading and stuffed with chicken. They turned out really well and had just the right amount of spice!  The recipe wasn't really complicated, but it took me a long time to get organized.


Stuffed Roasted Poblano Peppers

2 boneless chicken breasts
4 medium to large poblano peppers
1/2 can diced tomatoes with jalapeƱos
1 cup shredded cheese (mix of chedder and monterey jack)
1 tsp. ground Mexican chili pepper

  • Roast the peppers under the broiler on a baking sheet. (Pay attention to them so they don't burn) Take them out of the oven and place in a plastic bag for 30 minutes. After 30 minutes, peel the skin off the peppers, leaving the stem intact. 
  • While roasting peppers, boil the chicken breast. I added a few pats of butter to the water. Start with the water on medium-high, and when the water starts to boil turn the heat down slightly. The chicken  should reach a temperature of 180F. (I wish I timed this for you all... sorry!)
  • When the chicken is done cooking, remove from water and let cool. Using 2 forks shred the chicken breast. Dust with ground chili powder. 
  • Take the roasted poblanos and cut a slit down the side. Remove the seeds. 
  • Stuff peppers with shredded chicken and a few of the diced tomatoes. 
  • Arrange peppers in a glass baking dish (pie pan or 8x8), sprinkle more tomatoes around the peppers and cover everything with cheese. 
  • Bake until cheese is melted and serve.
Salsa Fresca

4-5 ripe tomatoes, diced and de-seeded
1 jalapeƱo, diced and de-seeded
2 cloves garlic diced
Cilantro (to taste, since I hate cilantro I only used a few sprigs)
Lemon or lime juice

Pulse all ingredients in a food processor and serve. Makes about 1-1 1/2 cups salsa. 

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