Recipe #34 Chicken, Rice and Cheese Stuffed Poblano Peppers

For those of you who know me well, you know that I love to look at cookbooks, find new recipes and then make them.  The challenge that I have in making the recipe  is not tweaking it with my own style. I have tried to make the recipes on this blog as close as possible to the original (unless I was out of an ingredient and was too lazy to go to the store).  Well, something snapped this time.  I just couldn't make it as is and so I went off the grid, went crazy and combined a couple of recipes to get this one.  I cobbled together a recipe titled Poblanos Stuffed with Cheddar and Chicken by  Allison Ehri Kreitler found on Fine Cooking Site and a recipe titled Beef Enchilada Stuffed Pablanos from Happier than a Pig in Mud blog.  I encourage you to look up the recipes on your own to see what the deviations were, but here is my recipe.  I also made the crockpot beer chicken to use in the peppers.  Bear with me on this one!  It was sooo delish and fairly easy.  Happy Cooking!

Just needs the cheese sprinkles

First, I cooked the chicken using beer crockpot chicken recipe by Morgan Stone Langley on "My Daily Dish" blog.

 

4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
Generous pinch ground cinnamon
Kosher salt
1 Tbs. olive oil
2 cups shredded cooked chicken, preferably dark meat
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice

Next, I sliced a small wedge from the top of the peppers and then ran a slit to the bottom

so I could clean and stuff them.

I combined the ingredients and warmed on top of the stove. Then I stuffed the peppers. I also used Trader Joe's brown rice medly for my rice.

 

 

 

 

I used Trader Joe's enchilada sauce

Top each pepper with a little sauce and add the rest to the baking dish.

 

 

Cover dish and bake at 350 for 50 minutes.

 

Remove from oven, and turn oven to broiler function. Take cover off of peppers and add cheese.

 

Melt cheese under broiler for a minute or two, until melted and yummy.  (Forgot to take the picture of the melted cheese.)