- Yield: servings
- 4-- poblano peppers
- 4-- boneless ,skinless chicken breast
- 1tablespoon of finely chopped garlic
- 1 1/2cups of shredded monterey jack cheese
- 1/2cup of sour cream
- 1/2-- mayonaise
- 1/2cup green onion chopped
- 1/2cup red bell pepper finely diced
- 1teaspoon of paprika
- 1teaspoon of cumin
- 1teaspoon of salt
- 1/2teaspoon of pepper
- 1/2cup of olive oil
- 1/2cup of panko bread crumbs
Preheat oven to 500 degrees
Lightly rub poblano peppers with olive oil, place in a baking dish and put in oven for 10 to 15 minutes until they start to soften. Remove peppers from oven place in a bowl and cover with plastic wrap for 10 minutes..
Meanwhile heat 3 tablespoons of the olive oil in a large skillet, salt and pepper both sides of the chicken breast and cook for 12 to 15 minutes until chicken is browned on all sides and tender. Cut chicken into 1/2 inch cubes and place in a large bowl.
In the same bowl add garlic, cheese, sour cream, mayo, onions, red pepper, paprika, cumin, salt and pepper. Mix all together and set aside.
Turn oven on to 350 degrees
Uncover poblano peppers and carefully slice peppers lengthwise trying not to tear the peppers, removes stem and seeds, stuff the peppers evenly with the chicken mixture. Sprinkle peppers with the breadcrumbs and lightly drizzle peppers with the olive oil.
bake 15 to 20 minutes until top is brown and bubbly.