Chicken Stuffed Poblano Peppers
This is another recipe inspired by a local Tex-Mex restaurant in Dallas. While this recipe is for chicken stuffed poblano, you can swap beef or pork for the meat. Poblano peppers are not very spicing, particularly after cooking, so this dish appeals to a wide degree of tastes.
Ingredients:
1 pound of Chicken breast with skin removed
3-4 medium sized poblano peppers
1/2 cup chopped white onions
Salt and pepper
Cheddar or other cheese of choice
Optional garnishes can include sour cream, jalapeno, clinatro, and green onions
Directions:
Pre-heat oven to 400 degrees.
Slice the chicken breasts into bite-sized chunks.
Place onions in pan on medium heat with oil until onions turn translucent.
Add chicken to brown all sides and cook through.
Season chicken with Lawry’s Casero Pollo Asado seasoning (approximately 1-2Tbsp). Also season with salt and pepper to taste.
While the chicken is cooking, slice the peppers lengthwise and remove all seeds. Arrange the peppers on a baking sheet with foil.
When the chicken is done, add to the poblano peppers and place in the oven for approximately 30-40 minutes. It will be done when the peppers are soft.
Approximately 5 minutes before removing from the oven, garnish with cheese of choice.
Serve and garnish with sour cream, jalapeno, clinatro, and green onions.
Klemchuk PLLC is a leading IP law firm based in Dallas, Texas, focusing on litigation, anti-counterfeiting, trademarks, patents, and business law. Our experienced attorneys assist clients in safeguarding innovation and expanding market share through strategic investments in intellectual property.
This article is provided for informational purposes only and does not constitute legal advice. For guidance on specific legal matters under federal, state, or local laws, please consult with our IP Lawyers.
© 2024 Klemchuk PLLC | Explore our services