Poblano stuffed w/ chicken, Monteey Jack, tomato's & onions.
- Thread starter BBQ Bill
- Start date
No Problem, found the recipe on food.com changed a few things to make it better IMHO & adapted it to the pellet way of doing things.
4 medium poblano chiles
1 large onion, finely chopped
2 -3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2-1 teaspoon seasoning salt
2 Roma tomatoes, finely diced
1 cup mushroom, sliced
4 ounces Monterrey jack cheese, cut into 1/4 inch cubes (approximately 1 cup)
cooked saffron rice, 4 servings Directions:
1 While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of Chile leaving stem in tact.
2 Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
3 In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
4 Cook until onions begin to turn golden, stirring frequently.
5 Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
6 Preheat Rec Tec to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
7 With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
8 Pack the chicken mixture into chilies and push cheese into mixture along the slit.
9 Cover dish, place in preheated Rec Tec and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking. Sprinkle with good amount of parmesan and let brown slightly.
10 Serve on top of a bed of saffron rice.
4 medium poblano chiles
1 large onion, finely chopped
2 -3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2-1 teaspoon seasoning salt
2 Roma tomatoes, finely diced
1 cup mushroom, sliced
4 ounces Monterrey jack cheese, cut into 1/4 inch cubes (approximately 1 cup)
cooked saffron rice, 4 servings Directions:
1 While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of Chile leaving stem in tact.
2 Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
3 In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
4 Cook until onions begin to turn golden, stirring frequently.
5 Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
6 Preheat Rec Tec to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
7 With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
8 Pack the chicken mixture into chilies and push cheese into mixture along the slit.
9 Cover dish, place in preheated Rec Tec and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking. Sprinkle with good amount of parmesan and let brown slightly.
10 Serve on top of a bed of saffron rice.
Last edited:
TentHunter
Moderator
Those look great!
Stuffed poblanos & Rellenos seem to be a theme around here this past week...
and there's nothin' wrong with that; I love 'em!
Stuffed poblanos & Rellenos seem to be a theme around here this past week...
and there's nothin' wrong with that; I love 'em!