Tonight we had leftovers from last nights dinner...Stuffed Poblano Peppers...yum!!! The boys aren't too into peppers so they just ate the stuff part (sssshhh there were peppers in that too). I got the recipe from The Rachael Ray Show and then modified it....basically we used the peppers and a cheese sauce (kind of) from her recipe and then went wild with the stuffing! We are so lucky that the boys love spicy food. They really aren't picky eaters unless it comes to "normal" food. So if you're interested, here's how we did it:
Stuffed Poblano Peppers
10 poblano peppers
2 Chicken breasts, cooked and diced (shredded would be nice too)
4 cups of rice (we could have used less rice, but it made enough for leftovers today!)
1 onion
garlic to taste, we used 3 cloves
2 cans diced tomatoes
4 chipolte peppers in adobe sauce, chopped
splash of chicken broth
Saute the onion and garlic. While they are cooking, slice off a side of the peppers, leaving the stem on. Chop up the sliced off parts of the peppers and throw them into the onions. Take the seeds and ribs out of the peppers. Mix in the rice, tomatoes, and chipoltes into the onions. Stuff the peppers. Put them in a baking dish, alternanting direction of the tops to fill up the pan more efficiently. Add a little chicken broth over the peppers. Bake in a 400 degree oven for 40 min if you don't cook the rice first or around 30 if you have cooked rice. The best part of this recipe was the cheese sauce....at least if you ask the kids! Just before the peppers are done, melt 2 Tbs butter in a pan, add 2 Tbs flour. Cook the flour for a little bit and then add a cup or so of chicken broth. Let it thicken and then add some milk (up to you how thick or thin you want your sauce. We added about another cup or so). Then just add your favorite cheese. I had bought Buffalo Wing white cheddar at Woodmans the other day. The buffalo sauce and the adobe sauce in the chipoltes is kind of similar and added an interesting twist. Let that melt out and serve!
The kids ate it a lot better tonight. Last night I had Jim pick up a bag of tortilla chips on the way home (kind of a rare treat to have chips in the house!). So, they spent most of the time lapping up the cheese sauce with the chips then eating the rice mixture.
Hope you enjoy! (if you like things less spicy don't add the chipoltes or add just a couple)
Stuffed Poblano Peppers
10 poblano peppers
2 Chicken breasts, cooked and diced (shredded would be nice too)
4 cups of rice (we could have used less rice, but it made enough for leftovers today!)
1 onion
garlic to taste, we used 3 cloves
2 cans diced tomatoes
4 chipolte peppers in adobe sauce, chopped
splash of chicken broth
Saute the onion and garlic. While they are cooking, slice off a side of the peppers, leaving the stem on. Chop up the sliced off parts of the peppers and throw them into the onions. Take the seeds and ribs out of the peppers. Mix in the rice, tomatoes, and chipoltes into the onions. Stuff the peppers. Put them in a baking dish, alternanting direction of the tops to fill up the pan more efficiently. Add a little chicken broth over the peppers. Bake in a 400 degree oven for 40 min if you don't cook the rice first or around 30 if you have cooked rice. The best part of this recipe was the cheese sauce....at least if you ask the kids! Just before the peppers are done, melt 2 Tbs butter in a pan, add 2 Tbs flour. Cook the flour for a little bit and then add a cup or so of chicken broth. Let it thicken and then add some milk (up to you how thick or thin you want your sauce. We added about another cup or so). Then just add your favorite cheese. I had bought Buffalo Wing white cheddar at Woodmans the other day. The buffalo sauce and the adobe sauce in the chipoltes is kind of similar and added an interesting twist. Let that melt out and serve!
The kids ate it a lot better tonight. Last night I had Jim pick up a bag of tortilla chips on the way home (kind of a rare treat to have chips in the house!). So, they spent most of the time lapping up the cheese sauce with the chips then eating the rice mixture.
Hope you enjoy! (if you like things less spicy don't add the chipoltes or add just a couple)
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