re waiting for the water to boil, start preparing your Poblano peppers. Slice
eat.
Lightly oil the poblano peppers and set them on the
dd poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
Roast poblano peppers in
Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
add rotel (and juice), garlic, onion, cumn.
fry one more minute and pour into sauce pan with the water and beans.
boil for 15 minutes or until tender.
in the mean time, slice poblano peppers in half and remove seeds.
Broil peppers for 3-5 minutes to begin roasting.
Pile rice mix on top of poblano peppers and sprinkle with cheese.
bake for 15-20 minutes, until cheese is lightly browned.
nd add the onion. Cook for a couple minutes until onion
edium-high heat. Saute chorizo for 6-8 minutes, gently breaking
ater to a boil; cook poblano peppers until slightly tender, about 5
Cut the tops off the poblano peppers and reserve; remove seeds.
Roast peppers either on a gas
tick cooking spray.
Roast poblano peppers under broiler until LIGHTLY blackened
To Prepare Peppers:
Preheat
nd simmer for 35-40 minutes.
Stuffed Peppers:
Spray casserole
nd pepper.
Place halved peppers on an oven-proof shallow
he peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers
Preheat Broiler.
Poblano Sauce: Prepare Poblano chilies by roasting under broiler
egrees C).
Coat the poblano peppers with a small amount of
Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
Spoon chicken mixture evenly among the 8 pepper halves.
Top with cheese.
Bake 20 minutes or until cheese is melted.
Blacken all sides of the poblano peppers under broil in the oven,
Preheat an outdoor grill for high heat (400 degrees F -
igh.
To roast the poblano peppers, drizzle them with EVOO, season