Chicken-Stuffed Poblano Peppers

    Welcome to my new and improved blog, Cookin' and Lookin' Good! This is your guide to making delicious meals while keeping up on all of the latest and greatest beauty trends! Since the last Big Hair Blog post,  I have been working for an awesome marketing company called GT Universe where I have been working on an account in the food industry. My work influenced my taste buds, and I found myself trying all kinds of new dishes and spicing up things in my own kitchen! After some of my friends I have cooked for suggested that I switch around the Big Hair Blog to incorporate food, I listened! For my first food entry, I will be cooking Chicken-Stuffed Poblano Peppers! Enjoy :)

Chicken-Stuffed Poblano Peppers

Serves: 2-4 depending on appetite :)

Cook Time: 45 minutes

Spicy Factor: Medium

Ingredients: 4 Poblano peppers, 2 garlic cloves, 1 large yellow onion, 1 bag of shredded Mexican cheese, 2 skinless boneless chicken breasts, 2 Roma tomatoes, 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of cumin, 1/2 cup water


Step 1: Heat oven to 450 degrees. Cover a baking sheet in foil.

Step 2: Rinse the Poblano peppers, and cut them lengthwise, leaving the stem intact. Clean all of the seeds out. Lay all four peppers skin-side down on the foil-covered baking sheet, and cover them with 1/2 cup of water.

Step 3: Bake the peppers for 10 minutes. In the meantime, dice the chicken into cubes, slice the garlic cloves, dice the tomato, and chop the onion as you please (diced is recommended). When the peppers are finished, set them in a glass baking dish and put them aside for the time being.

Step 4. Pour 2 teaspoons of olive oil onto a skillet. Cook the onion and garlic on high until they are golden brown. This should take about 5 minutes. (I added serrano peppers for an added kick!)

Step 5: Add the chicken to the skillet. Sprinkle with the cumin and salt. Let the chicken cook for 10 minutes over medium heat and then add the tomato. Cook the yummy mixture for 3 more minutes!

Step 6: Reduce the oven to 350 degrees for the next step. Spoon the skillet mixture evenly into the 4 peppers.

Step 7: Cover with filled peppers with 2 cups of Mexican shredded cheese (should be about the whole bag). Cover the baking dish in foil and bake in the oven for 20 minutes.

Step 8: Remove the foil and cook for 5 more minutes. Remove and let cool.

Serve! The dish is best served with rice and beans. For a little flair, garnish the finished product with green onion and beans. For spicy food fans, add hot sauce! I'm a huge fan of Valentina Mexican Hot Sauce! It's inexpensive and quite delicious! Look for it in the international aisle of your grocery store.

Enjoy!


Vanessa