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Joy of Cooking Recipe: Chicken and Bean-Stuffed Poblanos

Joy of Cooking, Chicken Poblano. Joy of Cooking recipeThese stuffed peppers are the perfect comfort-food meal (with a high chance of seconds). From Joy of Cooking: 75th Anniversary Edition.

Serves 5

Preheat the oven to 375F. Place in a baking dish:
5 poblano peppers

Bake until the poblanos have softened (alternatively, microwave, as discussed above, until tender). If you start to bake the poblanos and then make the filling, the poblanos should be ready when the filling is finished.

Heat in a large skillet over medium:
1 tablespoon vegetable oil

Add and cook, stirring, until tender:
1 medium onion, chopped

Add and cook for 2 minutes:
3 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 tablespoon chili powder (or use 1 teaspoon ground red pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon dried oregano)
1/2 teaspoon salt (add less if the beans are canned)

Add:
1 ripe tomato, chopped
1 1/2 to 2 cups (or 1 can) beans with cooking liquid
1 to 1 1/2 cups diced cooked chicken

Simmer, stirring, until the sauce is thickened and the mixture is fairly dry. Turn off the heat and set aside. Cut a slit lengthwise down each poblano and scoop out the seeds. Stuff the peppers with the bean-chicken mixture. Sprinkle over the top of the peppers:

4 ounces pepper jack cheese, grated

Return to the oven until the cheese is melted and bubbly, about 15 minutes. Serve with:
Chopped green onions
Chopped cilantro
Salsa

Photo courtesy John Becker

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