Thursday, February 3, 2011

Chiles Rellenos de Pollo

Chiles Rellenos de Pollo

2-4 medium poblano peppers
1/4 cup water

1 pound skinless boneless chicken breasts (I am sure you could use ground beef)
(I just wing it with these'll soon figure out  what and how much you like of each)
cayenne pepper
garlic powder
onion powder

Approximately 1 cup of a combo of diced onion and diced red, green, and/or yellow peppers
Pkg steamed brown rice
1 cup frozen or fresh corn
1-1/2 cups shredded Chihuahua cheese (or Mexi-blend)

If you want some heat but not too much cut your peppers in half (like mine) taking out the seeds and use 1/2 pepper per person.  Otherwise slit them on one side and take out the seeds.  Put in baking dish and cover with saran wrap.  Microwave for 6-8 minutes or until soft.
Dice veggies and add with chicken to a non-stick pan and cook until veggies are soft and chicken is cooked through.
 Meanwhile steam your brown rice.
  Mix cooked chicken, veggies, about 2 cups of rice, and 1-1/4 cups of cheese.
 Place poblanos in bottom of baking dish, pile on the stuffing as best you can or stuff your pepper.  Sprinkle with remaining cheese.
 Bake at 350 degrees for 20-25 minutes or until cheese is melted and filling is hot.

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