Open Chicken Rellenos

  • Yield servings

Ingredients

1 -- ROTISSERIE CHICKEN, SHREDDED OR (1 1/2 CUPS COOKED, SHREDDED CHICKEN)
10 -- SUNDRIED TOMATOES, SLICED INTO 1/8 INCH STRIPS
1/4 cup CHOPPED CELERY
1/4 cup CHOPPED PARSLEY
1/4 cup EXTRA VIRGIN OLIVE OIL
1/4 cup WHITE BALSAMIC VINEGAR
1/4 teaspoon KOSHER SALT
1/4 teaspoon FRESH GROUND BLACK PEPPER
1 tablespoon HONEY
1 tablespoon DIJON MUSTARD
1/2 teaspoon CHOPPED GARLIC
6 -- POBLANO PEPPERS, SEEDED AND SLICED IN HALF, LENGTHWISE
1/4 cup SHREDDED PARMESAN CHEESE
1/4 cup SHREDDED SHARP CHEDDAR CHEESE
1/2 cup SOUR CREAM

Instructions

IN LARGE MIXING BOWL, COMBINE FIRST 4 INGREDIENTS. IN A 6-8OZ LIDDED JAR, ADD NEXT 7 INGREDIENTS AND SHAKE WELL TO COMBINE. POUR OVER CHICKEN MIXTURE AND LET STAND 15 MINUTES. STIRRING OFTEN.

PREHEAT OVEN TO 400 DEGREES.

PLACE HALVED POBLANO PEPPERS ON A LARGE RIMMED BAKING SHEET. STUFF EACH PEPPER WITH CHICKEN MIXTURE AND TOP WITH BOTH CHEESES.

BAKE FOR 12 MINUTES UNTIL CHEESE IS MELTED.

SERVE WITH SOUR CREAM.

NOTE: LEAVE OFF THE PEPPERS AND CHEESE AND THE REMAINDER IS A WONDERFUL CHICKEN SALAD.

SERVES: 6

Comments

Follow

Get every new post delivered to your Inbox.

Join 262 other followers