I am sure there is a proper name for this. I couldn’t think of it, so I opted for chicken stuffed chili peppers, it is what it is…
Anyway, my mom brought over a bag of these unknown peppers that were grown in the back yard of a Jamaican lady from her church, at first I thought they were mild- but they ended up having quite a kick. Needless to say, my contacts stayed in a bit longer that evening…
So, about these peppers- aren’t they gorgeous? I thought so… hey! You know what I realized? Well, I am always aked my cooking style- and I always answered with a jumbled group of words that sounded like “Um, well, kinda American-mom-Latin-island-mixture-but -I’m-a -gringo”
There is a name for it!!! It’s Floribbean. Florida food that’s also mixed with Carribean flair. Cool, huh?
Oooo- guess what?! Remember those cookies I duplicated? The church cookies? Well, on Sunday… they had this cake. Wait, let me rephrase that- they had baby spring mix salad with grape tomatoes, fresh baked whole grain rolls and real butter, chicken breasts smothered in a creamy spinach sauce and chocolate cake with a chocolate mousse filling and chocolate butter cream frosting. It was a luncheon for completing a series of classes. Anyway… the cake…I am going to work on duplicating that one. Oh yes…..
The chicken was divine, too.
I’m thinking of volunteering in the cafe so I can get recipes. Is that bad? 😉 Just kidding… sorta.
So… my peppers:
I stuck em in the toaster for a bit:
|chicken stuffed chili peppers||
- 6 poblamo or banana peppers
- 1 chicken breast, cooked and shredded
- 1 7oz can diced green chilies
- 1 15 oz can crushed or diced tomatoes
- 2 tsp cumin
- 3 tsp salt
- 2 tsp sugar
- 2 tsp pepper
- 2 tbs butter
- 2 tbs flour
- 4 tbs cream cheese
- 1/2 c heavy cream or half and half
- few dashes hot sauce
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 c shredded cheese
- Brush the peppers with oil and roast in a preheated 375 oven for 6-8 minutes, or until wrinkles. Set aside and allow to cool.
- Once cool, cut a slit in each pepper and remove the seeds & membrane.
- Open and drain each canned item, reserving the liquid.
- Place the chicken, tomatoes, chilies, 1 tsp salt, 1 tsp cumin, 1/2 tsp pepper in a sauce pot. Cook over medium heat 6 minutes.
- Gently fill each pepper with the chicken mixture and top with dabs of cream cheese.
- Meanwhile, in the same saucepan, melt the butter, and add the flour to form a paste.
- Add the reserved juices and remaining seasonings and bring to a boil over med- high heat.
- Stir in the cream and pour over the peppers.
- Top with cheese and bake for 10-15 minuses uncovered at 350; until cheese melts.