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This is a quick and easy Mexican dish with lots of fresh flavors. Depending on your taste, add more heat to the salsa and leave in the jalapeno pepper seeds.
For the salsa:
Set your oven to broil. Rub poblano pepper, onion, tomatillos, and jalapeno with olive oil and sprinkle with salt and pepper. Place on a sheet pan with a rack. Broil for 15 minutes, rotating every couple minutes until all sides are blackened and charred.
Remove and immediately place in a bowl and cover with plastic wrap for 15 minutes. Remove from bowl and the skins should easily rub away. Chop jalapeno and poblano pepper and remove seeds.
In a blender, blend the poblano, onion, tomatillos, jalepeno, cilantro, garlic, and cumin. Blend until chunky and season salsa with salt and pepper. Set aside.
For the stuffed peppers:
Preheat oven to 350ºF.
Cut red bell peppers lengthwise in half and remove seeds and stems. Salt and pepper the inside of the peppers and set aside.
In a medium pan heat olive oil to medium high and add chicken. Cook 5 minutes per side. Remove and allow to cool slightly. Shred chicken.
In the same pan, add chopped onion and jalapeno; cook until tender, 3 minutes. Add garlic and cook until fragrant. Turn heat off and add chili powder, cumin, cilantro, and queso fresco. Combine all ingredients and add in shredded chicken; mix to combine. Spoon chicken mixture into the red bell pepper cavities.
Bake in the oven for 15 minutes until the peppers are tender. Plate with salsa and more crumbled queso fresco.
Succulent pulled pork tostadas topped with spicy yet sweet chipotle caramelized onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!