2 large poblano peppers (plus 1 below)
1/2 CU chicken (cooked and chopped) – Leftovers work well
1/2 CU Monterey Jack cheese (grated)
1/2 CU Cheddar cheese (grated)
1/2 sweet onion (chopped)
1 egg
BATTER
2 Eggs
1 CU milk
1 CU flour
Panko bread crumbs (see special stsps)
SAUCE
1 can Macayos red enchilada sauce
1/2 sweet onion (chopped)
1 Poblano pepper (minced)
Put combined sauce ingredients on stove at very low simmer while everything else is going on.
1. Cut slit into peppers and remove seeds and veins
2. Combine chicken, egg and grated cheese
3. Stuff into pepper (Any leftovers can later be used for Chicken Cakes)
4. Secure pepper seam (if necessary) with toothpicks
5. Pour batter into a vessel that is narrow, but still allows the poblano to be dipped into it
6. Put Panko crumbs into heavy duty paper bag
7. Dip Poblano pepper into dipping sauce, remove and let drip 10 seconds.
8. Put into paper bag and shake
9. Repeat steps 7 and 8
10. Place on baking sheet and bake 35 minutes at 350 degrees
11. Remove from oven and sprinkle more cheese over the top
12. Put back in oven for 10 more minutes
To serve, ladle sauce onto bottom of plate and set cooked chili on top.
Panko Bread Crumbs
1. Cut 4 pieces of french bread into thin slices
2. Place on bread rack overnight
3. Next morning crush as fine as possible
4. Put through medium sized sieve
5. Recrush anything remaining in sieve
6. Repeat until bread crumbs are all crushed to fine crumbs.
Serve with Easy Bean Dip (see recipe) and taco chips on the side
Add a fresh touch with a small salad topped with shredded cheese, fresh sliced tomato and mandarin orange slices.
