This fit junkie, like ice cream, has a weakness for Mexican food. Hail from San Diego I grew up with good options all around. Now in Tahoe that isn't the case so I've been honed my skill and can whip up a pretty good dish [IMO].
When Del Real reached out and asked if I was interested in using their products to create something yummy I jumped at the chance! Plus, who would't want to win some $$$ and there recipe on the package. You can vote everyday for me HERE! Thanks.
With further adieu..... Chicken Stuffed Poblano Peppers!
Chicken Stuffed Poblano Peppers
1 tsp olive oil [for pan]
4 medium poblano peppers
1 tbsp olive oil
2 medium tomatoes, diced
1/2 medium onion, diced
1 tbsp minced garlic
1 tsp dried oregano
1 tsp ground cumin
1 tsp kosher salt
1 package Del Real Shredded Chicken [cooked per package directions]
1 1/2 cups Mexican Cheese blend
1/2 cup chopped fresh cilantro
Preheat oven to 400 degrees F. Line a large baking sheet with foil and brush it with a little olive oil.
Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Cook chicken. Set aside.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Turn off heat, stir in cooked Shredded Chicken, the 1 cup cheese and the cilantro.
Divide the filling among the peppers [Pro tip: add it from the top and pressing on it to fill the entire pepper]. Place the stuffed peppers on the prepared baking sheet.
Bake 20 minutes, until the poblanos are soft and charred in places. Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with 1/2 cup cheese and broil just until the cheese is melted, about 2 minutes. Allow to rest 5 minutes before serving.