Chicken and Cream Cheese-Stuffed Poblano Peppers

Chicken and Cream Cheese-Stuffed Poblano Peppers

What You'll Need (For 3-4 people)

Shredded Chicken from One Small Roasted Chicken (Both White and Dark Meat) - I slow-roasted a small, organic chicken stuffed with onion, garlic and cilantro, and rubber with cumin, cayenne pepper, sea salt am pepper. You can pick up already-roasted chickens (even organic at Kroger) for about $10-$12. The shredded chicken should equal about 2.5-3 cups of chicken. 

2 Packages Cream Cheese

1/2 Cup Sour Cream

1 Chopped Yellow Onion

1 Bag Organic White Sweet Corn

6 Large Poblano Peppers

Shredded Monterey Jack Cheese

For the Sauce:

2 Cans Tomato Paste

1/2 Cup Water

1/4 Cup Minced White Onion

1 Deseeded and Minced Jalapeño Pepper

1/2 Tsp Chipotle Chili Pepper Powder

Sea Salt & Black Pepper

On a heavy grill pan over a high flame, char your poblano peppers on each side for about 1-2 minutes until the outside starts to brown. Remove poblano peppers and place into a sealed plastic freezer bag for ten minutes. This will draw out moisture.

While poblano peppers are cooling in the plastic bag(s), sauté the chopped yellow onion in a bit of olive oil until al Dente. Then, add in 1 bag of thawed organic sweet corn and cook until heated through. 

Add onion and corn mixture to a bowl with two packages of cream cheese, 1/2 cup of sour cream and 2.5-3 cups of shredded chicken.

If you need to, pop the bowl into the microwave for 30 seconds at a time to soften the cream cheese. But, the hot onions and corn should do it.

Mix thoroughly and set aside. 

Remove your poblano peppers from the plastic bags and make a 3" long slice down the middle of each pepper. With a small teaspoon, do your best to remove the seeds and insides.

Using the same teaspoon, fill each pepper with the cheesy chicken mixture. 

Place the stuffed peppers slit-side up into a greased baking dish.

In a small pan, combine two cans of tomato paste, 1/2 cup of water, 1/4 cup of minced white onion and minced jalapeño pepper. Cook over medium heat and wisk until creamy. Add in more water if sauce is too thick. Add in 1/4 tsp of chipotle chili powder and a pinch of sea salt and pepper. Add in more to taste of necessary. This sauce should be smokey and a hint of spicy. 

Top your peppers with your sauce and sprinkle with shredded Monterey Jack cheese.

Bake uncovered for 30 minutes at 400 degrees.

Serve and enjoy!