Quick, healthy and easy, these stuffed poblano peppers are sure to impress and spice up your family dinner routine! I had some leftover roasted chicken to use, so you could certainly use rotisserie or grilled chicken, or even ground beef, pork or turkey. Or go meatless and just add more beans! I have combined diced peppers, tomatoes and cilantro with diced chicken, black beans, a handful of cotija cheese, and a couple of corn tortillas diced up to bind everything together. Mix in half a can of salsa verde or green enchilada sauce. And stuff into empty poblano peppers! It’s that easy! Place into a baking dish and sprinkle the top with more cotija. Bake at 350 until it starts to get brown on top and the peppers start to soften. Top with your favorite avocado salsa or salsa verde! Enjoy!!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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