Stuffed Poblano peppers
3 poblano peppers
2 cooked and shredded chicken breasts
1 jar Austin's Grand Prize Green Sauce (HEB)
1/2 cup salsa
3 oz dried apricots, diced
3 oz dried cranberries
1/4 cup walnut pieces
1/2 cup red onion, diced
Broil poblano peppers on high until they are charred on all sides (about 10-15 minutes). Pull peppers out of oven and let steam in a tupperware for 5 minutes to make it easier to remove skins. Take the skin off the peppers and let cool. When cool make a longitudinal cut through one side of the pepper and remove all of the seeds. Place in a greased glass baking dish.
Simmer in canola oil over medium heat the apricots and red onions until red onions are translucent. Mix in a bowl the chicken, green sauce, salsa, apricot and red onion mixture, cranberries, and walnuts. Spoon the mixture into the peppers. Bake at 350 degrees for 20 minutes.
No comments:
Post a Comment