Tuesday, February 18, 2014
Chicken Stuffed Poblano Peppers
What you Need:
makes 8 servings
6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
8 fresh poblano peppers, seeded and sliced open on one side to stuff
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
1/4 cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
4 cups shredded mozzarella cheese
How you make it:
Heat Oven to 350 degrees F
Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
Preheat oven to 350 degrees F (175 degrees C).
Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender. Reserve half of this sauce mixture.
Grease a 9x13 inch baking dish Arrange the Poblano Peppers in dish, fill each pepper with some of the chicken and pepper mixture, After all peppers are stuffed with filling spoon the reserved mixture over the peppers and then pour the mushroom sauce over this and Sprinkle with 1 cup cheese
Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.