SALSA-STUFFED POBLANOS
Yield Portion Size
1 cup |
Rosarita® Salsa Picante
|
1 cup |
Chicken stock
|
1 tsp |
Garlic powder
|
1 tsp |
Onion powder
|
1 tsp |
Salt
|
3/4 tsp |
Black pepper
|
2 lbs |
Chicken thighs, skinned
|
2 tbsp |
Vegetable oil
|
9 cups |
Rosarita® Salsa Picante, divided
|
2 cups |
Long-grain white rice
|
2 cups |
Black beans, rinsed, drained
|
1 quart |
Chihuahua cheese, shredded
|
24 ea |
Poblano peppers (6-inch)
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 153 mg | 15% |
Carbohydrate | 23 g | 8% |
Cholesterol | 57 mg | 19% |
Total Fat | 9 g | 14% |
Iron | 2 mg | 13% |
Potassium | 534 mg | 0% |
Calories | 228 kcal | 11% |
Sodium | 1470 mg | 61% |
Protein | 15 g | 28% |
Polyunsaturated Fat | 1 g | 7% |
Saturated Fat | 4 g | 22% |
Sugars | 11 g | 1% |
Vitamin C | 258 mg | 430% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make PULLED CHICKEN: Combine Rosarita® Salsa Picante, chicken stock, garlic powder, onion powder, salt and pepper in a bowl.
-
Step 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.
-
Step 3
Cover and bake at 300°F for 2 hours or until chicken is fork tender.
-
Step 4
Shred chicken; reserve cooking liquid.
-
Step 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.
-
Step 6
Make a 'T'-shaped slit in each pepper; remove seeds.
-
Step 7
Fill each pepper with 1/2 cup chicken mixture.
-
Step 8
Arrange peppers, cut side up, in a hotel pan.
-
Step 9
Bake at 300°F for 20 minutes or until peppers are fork tender.
-
Step 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.
-
Step 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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