Brightly green inspiring herbs and veggies for this sweet heat dish! I love the Spring when all the yummy vegetables and herbs are surfacing and ready for us to eat and experiment with. This recipe was inspired by so many of them. This main dish goes well with Cilantro Lime-Pepper Rice and Cilantro Corn Bread Muffins.
5 large poblano peppers
2 chicken breasts, diced
1/2 – 1 cup Sweet Heat Chefs Signature Sauce
4 T olive oil
1 cup corn (fresh is best, but canned is fine, too)
1 can Dei Fratelli tomatoes
Handful fresh cilantro, chopped
salt and freshly ground black pepper
1 cup jack cheese shredded
- Place poblano peppers on a sheet pan and place under preheated broiler. Drizzle with olive oil and toss coating all sides. Blacken all sides, then remove to a heat resistant safe bowl and cover with saran wrap; let sit for around 10-15 minutes. This process is known as “sweating”. This sweats the skin so it is easily removed. Remove one pepper from bowl at a time and carefully remove blackened skin. Cut a slit lengthwise down each pepper and carefully remove seeds (don’t worry about getting every last seed, just get the bulk of them).
- Marinate diced chicken breasts in Sweet Heat Chefs Signature Sauce for at least 10 minutes, but for an hour is desirable. Preheat olive oil in skillet over medium-high heat and add chicken breasts cooking thoroughly.
- Add black beans, corn, tomatoes and cilantro, salt and pepper to chicken mixing thoroughly and heat through.
- Stuff each pepper with chicken mixture until completely full. Top each pepper with jack cheese, and bake for 7 – 10 minutes in preheated 350 degree oven until heated through and cheese is melted.
Oiled poblano peppers before being chared
Poblano peppers after being broiled to char skins
Charred poblano peppers being sweated
Poblano pepper after skin and seed removal
Chicken cooking in sauce
Poblano before going under broiler
Poblano Pepper after broiler