Mama lo Hizo, May 3rd, Cinco De Mayo STUFFED POBLANO PEPPERS
Pico De Gallo:
4 cups diced Roma Tomato – find at Catanzaro Produce or Roth’s Produce
1 cup diced Red Onion – find at Madison’s or Daisy Mae’s
1 cup diced deseeded Jalapeno – find at Gibbs Cheese or Luken’s Fish, Poultry & Seafood
1/4 cup fresh Lime Juice – find at Catanzaro Produce or Roth’s Produce
1/2 cup chopped Cilantro – find at Madison’s or Daisy Mae’s
Salt and Pepper to taste – find at Colonel De Gourmet Herbs & Spices
Thoroughly mix together the above in the order shown.
Pepper Mix (Chicken):
6 Poblano Peppers – find at Madison’s
*Cut in half length wise, deseed and clean the inside of the pepper. To soften the peppers for the stuffing, you will need to steam or grill the peppers for 6-8 minutes.
2 lbs chicken breast cut into strips – find at Busch’s Country Corner, Eckerlin Meats, Mackie Quality Meats or Neil Luken Meats
1/4 cup Adobo with Cracked Pepper – find at Mama Lo Hizo
Splash of EVOO and Lime Juice – find at Dean’s Mediterranean Imports
Pinch of Garlic Salt – find at Colonel De Gourmet Herbs & Spices
Wet the Chicken Breast with the EVOO and Lime Juice. Sprinkle the meat with Adobo and Garlic Salt. Rub the mixture into the Breast Meat. Cover and let rest in refrigerator for at least one hour prior to cooking. Place chicken on grill and cook until done, or bake at 350.
Chicken Mix for Peppers:
2 lbs Diced to Minced Chicken
4 cups Pico De Gallo – find at Mama Lo Hizo
2 cups Whole Kernel Corn – find at Madison’s
2 cups Shredded Cheese , cheddar mix preferable – find at Gibb’s Cheese
Make sure the chicken is finely diced or minced. Add in the Pico de Gallo, Whole Kernel Corn and 1 1/2 cups of the cheese (the remaining cheese will be used to top the Peppers). Salt and Pepper to taste Stuff the prepared peppers with the Chicken Mix and cover with cheese. Place in oven (350 degrees) or in a covered grill until cheese melts to a golden brown. Serve with Sour Cream (optional—find at Madison’s).