eat.
Lightly oil the poblano peppers and set them on the
o boil, start preparing your Poblano peppers. Slice the tops off of
ater to a boil; cook poblano peppers until slightly tender, about 5
epper as needed.
Slice poblano peppers lengthwise, keeping the stem intact
anchego cheese.
Lay the poblano flat then cut a T
Cut the tops off the poblano peppers and reserve; remove seeds.
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.
To Prepare Peppers:
Preheat
Roast peppers either on a gas burner
nd pepper.
Place halved peppers on an oven-proof shallow
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.
Wash and dry poblano peppers.
Coat peppers slightly with vegetable oil.
eeds and stems. Place cleaned peppers in boiling water; cook until
ut-side down. Place the peppers on the sheet, cut-side
poon the mixture into the peppers, dividing evenly. Heap it up
s absorbed.).
Wash the peppers. Sear under a broiler. If
live oil to keep peppers from sticking. Roast peppers about 4 minutes
oblanos over open flame. Put peppers in plastic bag and let
ombined. The inside of the peppers are also seasoned, so go
emove seeds.
Set peppers on cookie sheet and put