chicken stuffed chili peppers

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?

I can’t believe they are home grown- I mean we were in a severe drought for months! But, good for her. I haven’t had any gardening luck this year… I can’t even grow weeds.

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:

While they were in the oven, I shredded up some chicken:

Now: the chicken and some other things go in to make a filling and a sauce:

Take these, drain them and reserve the juices for the sauce:

As for the tomatoes and green chilies, place them in a pan with the chicken… add some seasonings and a few blogs of cream cheese. Did I just say blobs? Heck yes.

Blobs.

The sauce is simple; make a roux, add the reserved juices, add seasoning and cream. Pour over the stuffed peppers and top with cheese. Mmmm…

chicken stuffed chili peppers
Recipe Type: main dish
Author: Michelle @ The Village Cook
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Serves: 4-6
Ingredients
  • 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
Instructions
  1. 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.
  2. Once cool, cut a slit in each pepper and remove the seeds & membrane.
  3. Open and drain each canned item, reserving the liquid.
  4. 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.
  5. Gently fill each pepper with the chicken mixture and top with dabs of cream cheese.
  6. Meanwhile, in the same saucepan, melt the butter, and add the flour to form a paste.
  7. Add the reserved juices and remaining seasonings and bring to a boil over med- high heat.
  8. Stir in the cream and pour over the peppers.
  9. Top with cheese and bake for 10-15 minuses uncovered at 350; until cheese melts.

 

 

Written By

mk