Roasted Stuffed Poblano Peppers
4 Poblano Peppers
1 purchased rotisserie chicken (already cooked or you can roast your own)
6 ounces of neufchatel cheese (1/3 less fat cream cheese)
1/2 C diced red onion
1/2 C red bell pepper
3-4 slices of chopped crisp cooked bacon
Fresh chopped cilantro to taste
1 1/2 C shredded Monterey jack cheese
*The next time I make this, I will add about 1/4 C to 1/2 C of sour cream to the mixture, but it is optional.
Turn oven on broil. Place peppers on a baking pan that is broiler safe. Place the peppers in the oven and let the skins blister and turn black. You will need to rotate them to let all sides get black. When they are finished put foil over the pan and let the peppers steam. This will make removing the skins easier.
While the peppers are roasting, chop onions, red bell peppers and sauté in oil with salt and pepper until they are soft. Chop Chicken, cooked bacon, and cilantro. Combine cooked onions, bell peppers, diced chicken, bacon, cilantro, 1/2 C Monterey jack cheese, and cream cheese (and sour cream if you wish). Taste and add salt and pepper if you wish.
By now the peppers should be ready to skin. Be careful when removing the skin as to not tear the peppers. Once peeled, make a slit from top to bottom and carefully remove the stem and seeds. Divide the chicken mixture among the peppers and top with cheese. Place back in the broiler and let the cheese brown on top.
Doctored Up Black beans (These are a "must try")
1 Can Goya black beans with liquid
3/4 C water
1/2 C red onion
1/2 C red or green bell pepper
1/2 C tomato salsa
2 chicken boullion cubes
1/4 C fresh chopped cilantro
2-3 Tbs White wine vinegar
Saute onions and peppers until soft. Place all ingredients in a pot and let simmer for 10 to 15 mins.
*any of these amounts can be adjusted according to your taste
About 4 to 6 servings of cooked white rice
One small can tomato sauce
1 Can green chilis
1/2 C red onion
1 Tb. bacon fat (left over from bacon for stuffed peppers)
1 Tb. olive oil
fresh cilantro to taste
salt to taste
Heat bacon fat and olive oil in a pan and add diced red onion. Once the onions are soft, add the tomato sauce and chilis. Add salt to taste and remove from heat.Combine sauce and rice and add fresh cilantro.