These stuffed poblano peppers look like a gourmet Mexican dish, but they’re simple enough for a weeknight meal and mild enough that even the kids will love them.
Recipe and photograph by Kimme Hargrove
2 boneless, skinless chicken breasts
1 Tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
1 can shoepeg corn kernels, drained (or 1 cup fresh or frozen corn kernels)
2 cups mozzarella cheese, shredded
½ cup tomatillo (or green) salsa
4 large poblano peppers
½ cup sour cream
Juice and zest of half a lime
Heat oven to 400°F.
Heat olive oil in skillet on medium. Season chicken on both sides with cumin, chili powder, salt and pepper. Cook chicken in skillet until cooked through, about 4-5 minutes per side. Set aside to cool for 10 minutes. Shred chicken.
Stir corn, mozzarella cheese and tomatillo salsa together. Add shredded chicken.
Cut each poblano pepper to create a “boat” – down the center from top to bottom, then across the top to form a “T” – this will help you easily remove the seeds at the top of the pepper. Remove any excess ribs or seeds; a few seeds may remain.
Gently stuff each pepper with the chicken and corn mixture. Place stuffed peppers on a baking sheet, and cook for 30 minutes until slightly browned – the peppers should just be beginning to wrinkle/blister.
Lime-sour cream topping:
Stir sour cream, lime juice and zest in a small bowl.
Drizzle over peppers just before serving. Garnish with fresh cilantro and a dash of paprika.
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