Stuffed Poblano Peppers

I can't think of much else to describe these except cheesy spicy goodness. Nathan and I both LOVE Mexican food (we had a Mexican buffet at our wedding) and I love the fact that he made these stuffed peppers for me!  They were so good. We have some kind of Mexican food at least 2 or 3 times a week and even do Taco Friday when we can. Although I do love going out and eating some good Authentic Mexican, making it at home can be just as good. Plus you don't have to spend a ton on watered down margaritas-you can just make your own! The recipe below is for 2, but you can easily adjust and make for more.

2 medium to large poblanos
1 lb of  thin sliced boneless skinless chicken breasts
White or brown rice
1/2 small onion-diced
1-2 jalpenos or 3-4 serrano peppers (depending on how spicy you want it)-diced
Couple tablespoons of chopped green onions
Mexican spices
Shredded Mexican blend cheese
Couple tablespoons of fresh Cilantro
Sliced Avacado
Sourcream

Prepare a large bowl of ice water (big enough to put peppers in). Cook rice according to package directions, but add in any mexican seasonings you may have on hand (cumin, salt, pepper, chili powder, garlic powder, etc. We usually make our own blend). While rice is cooking, broil the peppers in the oven until brown, turning every so often until the skins start to bubble and darken. Make sure to keep the oven door cracked or you'll have your smoke alarms going off. (It's actually best to do this on the grill or over an open flame, but it was cold and dark when he did these so the oven works just fine). Once skins are ready, immediately drop the peppers into the ice bath. Turn off broiler and pre-heat oven to 350.  If the rice is done, mix in some green onions. While the peppers are in the water, cook the chicken breasts, onions, and jalapenos or serranos in a little olive oil, salt, and pepper until the chicken is no longer pink in the center. Cut into slices or shred if desired. When you are done with the chicken, take the peppers out of the water and peel the skins off. Cut a slit in one side of the peppers and open up to scrape out the seeds. Stuff with the rice, chicken, onions, and peppers. Top with the Mexican cheese. Bake until cheese is melted.  Top with fresh cilantro, sour cream, green onions, and avacados.



Recipe source: Harper's original (my hubby!)