On Saturday, Corey went up to Jacksonville to help his brother, Drew, move into a new apartment before his classes started back at UNF. Since I had two huge final exams on Monday, I decided to stay behind so I could study.
I knew Corey and his parents would be exhausted after moving all day, so I thought it would be nice to make them a good dinner for when they arrived home.
I picked up some big poblano peppers earlier in the week, and since I got four of them, I thought this would be the perfect chance to use them up!
Stuffed Poblano Peppers
4 large poblano peppers (sometimes they’re really small)
4 chicken cutlets, chopped into bite-size pieces
1/2 onion, chopped
4 plum tomatoes, seeded and chopped
8 oz. white mushrooms, chopped
1/2 cup 2% shredded cheese (I used Mexican Blend)
3 wedges Laughing Cow Queso Fresco Cheese (if you decide to skip
this ingredient, just add 1/4 cup more of the shredded cheese)
1/2 teaspoon salt + pepper
1/2 teaspoon garlic powder
*You will also need a plastic bag*
Place washed and dried peppers in a baking dish and put them under the broiler.
Keep them under until they are blackened and blistered.
Use tongs to flip each pepper onto the other side, and put them back under the broiler until that side is also black and blistered. Note: Don’t be afraid to keep them under “too long”…all of the skin needs to be blackened so that the next steps will work. It should take 10-15 minutes total.
Remove the dish from the oven and use the tongs to place each pepper inside the plastic bag. Tie the bag shut tightly. Lower the oven temperature to 350 degrees.
Allow the peppers to steam in the bag while you do the next steps.
Place a skillet over medium heat and spray with non-stick spray. Add the onion and cook for 2 minutes before adding the mushrooms.
Cook until browned, about 6 minutes. Add the chicken.
Season with salt, pepper, and garlic powder.
Add the tomatoes after the chicken is no longer pink.
Let these cook for 2 minutes, then transfer the mixture to a bowl.
Stir in the Laughing Cow wedges, followed by the shredded cheese.
Mix until creamy and well combined and set aside. Open the plastic bag with the peppers inside. Use your fingers to peel the blistered skin away from the rest of the pepper (it should come off easily).
This is what they should look like when you finish peeling:
Next, you will need to remove the seeds and ribs of the inside of the pepper (also known as the spicy part!). To do this, use a knife to gently make a slit down one side of the pepper.
Carefully grab the bunch of seeds at the top and pull downwards- this will loosen the roots that the seeds are attached by. Use running water to help rid the inside of seeds.
When the peppers are all cleaned out, lay them back in the baking dish going opposite ways, with the slit facing up.
Use a spoon to carefully fill the peppers with your prepared mixture.
After each pepper is stuffed, sprinkle a little more cheese on top of each one, and place in the 350 degree oven for 25 minutes.
After 25 minutes, you will have beautiful, cheesy-yet-healthy, stuffed poblano peppers!