Chicken Cheddar and Gouda Stuffed Poblano Peppers

I finally picked the last batch of Poblano peppers from my garden this week as the growing season starts to wind to a halt.   I had about a dozen and just didn’t know what to do with them…..I’ve pickled, roasted, jarred, fried and prepared so many peppers this year that I was at standstill.   So I thought, why not come up with a stuffing mix, use Jenn’s  enchilada sauce recipe and make a great meal out of this final picking?  So here it is…I hope you enjoy.  As always, adjust to meet your personal tastes!

Stuffed Poblano Peppers

 

Author: Gary @ The Spice Kit Recipes

Cuisine: Mexican

Prep time:  15 mins

Cook time:  50 mins

Total time:  1 hour 5 mins

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Ingredients

• 12 Poblano peppers

Filling

• 1½ pounds boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp chili powder
• ¼ tsp chili powder
• ¼ tsp Mexican oregano
• ⅔ cup sour cream
• ½ pound sharp cheddar cheese, shredded
• ½ pound smoked Gouda cheese, shredded

Enchilada Sauce

• 2 Tbsp oil
• 2 Tbsp flour
• 2½ cups chicken or beef broth
• 3 Tbsp tomato paste
• 1 tsp white vinegar
• 2 tsp chili powder
• 1 tsp ancho chili powder
• 1 tsp garlic powder
• ½ tsp coriander
• ½ tsp crushed red pepper
• ½ tsp cumin
• ½ tsp Mexican oregano
• ¼ tsp cinnamon
• ¼ tsp salt

Instructions

1. To make the Enchilada sauce:
2. Mix flour and oil in medium sauce pan until smooth roux is formed.
3. Add remaining ingredients and mix until combined.
4. Bring to boil and reduce heat to medium low and simmer for 15 minutes.
5. Prepare Peppers
6. I like to use my Weber charcoal grill for this as I feel it adds the most flavor, but you can use your gas grill or oven broiler to prepare as well.
7. Place peppers on grill (or in oven) and roast until black on each side.
8. Remove and place peppers in a zip bag to cool and steam.
9. Peel the skin from each pepper and discard
10. Slice each pepper from stem to base, being careful to only cut through the top side
11. Leave stem in, but remove seeds and inner core
12. Prepare filling:
13. Boil chicken breasts for 10-12 minutes
14. Remove from pan, slice and let cool
15. Once cool, shred chicken
16. Place in bowl and add all remaining filling ingredients and mix well.
17. Stuff Peppers
18. Place peppers in a baking dish
19. Stuff each pepper with chicken filling
20. Top with enchilada sauce
21. Place in oven and bake at 425 degrees for 15 minutes or until hot and bubbly

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