If you like stuffed bell pepper, you will LOVE stuffed Poblano! Add to the dish, Calabacitas, and you have a Southwestern meal that is so delicious, so rich, so pretty, you’ll want to share it with everyone! Fresh and fun, and a little bit spicy. Perfect for a dinner party with friends!
Chicken Stuffed Poblano Chile:
4 poblano chiles – $2.09
1 large onion, diced – $.25
2 tsp minced garlic (or 1 tsp garlic salt) – pantry
2 Tbsp Canola oil – pantry
1 lb boneless chicken breast or thigh (I use thigh. It’s cheaper and I like dark meat) – $1.97
2 roma tomatoes, diced – $.50
1 can red beans (kidney), drained – $.65
1 cup monterey jack cheese, shredded – $.75
1 tsp salt – pantry
1 Tbsp red chili powder – pantry
Dash of cumin – pantry
2 Tbsp chopped Cilantro (optional)
1/2 tsp pepper – pantry
Using a sharp paring knife, cut a slit lengthwise from stem to tip of poblano chile. Leave the stem intact. Once you slice lengthwise, make small slits to the side so you can open the chile when you’re ready to stuff.
Carefully cut away the seeds and membrane, if you choose. I leave them, but if you don’t want seeds, rinse the inside of the peppers and set aside.
In a large fry pan, heat 1 Tbsp oil over medium to high heat. Add chicken. Sprinkle with cumin, salt and pepper and cook till done and brown. Remove cooked chicken from pan and let cool.
In same fry pan, add 1 Tbsp oil and cook onions till tender, then add garlic and tomatoes. Sauté for 2-3 minutes and add beans and mix. Chop cooked chicken into desired small chunks and add to bean mixture. Last, add red chili powder and cilantro. Mix and stuff Poblano peppers.
In preheated oven (350 degrees), spray a 2 quart baking dish with Canola cooking spray. Place stuffed Poblano, cut side up, in baking dish. Top each stuffed pepper with a large handful of shredded cheese, cover with tin foil and bake for 25 mins. Uncover and continue baking for 10-15 mins more.
Since Poblano are not really a spicy chile pepper, I opted to add the heat in the calabacitas. You could add the heat in the stuffing, if you prefer. Don’t be afraid to modify to your taste.
3 small zucchini or summer squash, such as yellow crookneck (sliced, 1/8 inch thick) – $1.34
2 Serrano Peppers, finely diced – $.25
1 tsp minced garlic (or 1/2 tsp garlic salt) – pantry
1 1/2 Tbsp Canola oil – pantry
Corn kernels from 2 ears of corn, or 1 can corn, drained (frozen works too) – $.80
Salt (to taste) – pantry
1/2 tsp pepper – pantry
Sauté squash in oil over medium heat for about 2-3 mins. Add diced serrano and continue cooking for 4-5 more minutes, adding garlic when squash begins to wilt. Last, add corn kernels and season with salt and pepper.
Continue cooking for just a few more minutes or until corn is hot and tender.
GRAND TOTAL: $8.60