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SALSA-STUFFED POBLANOS

Yield
24 portions
Portion Size
1 filled pepper
Ingredients: Measure:
1 cup
Chicken stock
1 cup
Garlic powder
1 tsp
Onion powder
1 tsp
Salt
1 tsp
Black pepper
3/4 tsp
Chicken thighs, skinned
2 lbs
Vegetable oil
2 tbsp
9 cups
Long-grain white rice
2 cups
Black beans, rinsed, drained
2 cups
Chihuahua cheese, shredded
1 quart
Poblano peppers (6-inch)
24 ea

Directions

  1. To make PULLED CHICKEN: Combine Rosarita® Salsa Picante, chicken stock, garlic powder, onion powder, salt and pepper in a bowl.

  2. Sear chicken thighs in vegetable oil in a large Dutch oven over medium-high heat until browned on all sides. Pour salsa mixture over chicken.

  3. Cover and bake at 300°F for 2 hours or until chicken is fork tender.

  4. Shred chicken; reserve cooking liquid.

  5. To make STUFFED POBLANO PEPPERS: Combine 3 cups Rosarita® Salsa Picante, rice, black beans, cheese and pulled chicken with cooking liquid in a large bowl.

  6. Make a 'T'-shaped slit in each pepper; remove seeds.

  7. Fill each pepper with 1/2 cup chicken mixture.

  8. Arrange peppers, cut side up, in a hotel pan.

  9. Bake at 300°F for 20 minutes or until peppers are fork tender.

  10. To make ONE PORTION: Place 1/4 cup of warm Rosarita® Salsa Picante on a plate; top with one stuffed pepper, cut side down.

  11. CHEF'S NOTE: If you wish to remove the skins from the poblano peppers, use the following method: Grill on a hot grill for 3 to 4 minutes on each side or until skin is blistered; place in a bowl and cover with plastic wrap. After peppers steam for 5 to 10 minutes, rub off the charred skins and discard the seeds and stems.

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