I hate to admit that this is yet another recipe from leftovers. I told my daughter that I was going to pretend that I made this recipe from a “just grilled” chicken breast because the word “leftovers” was an extremely overused term on this blog.
She told me I was cheating.
. . . . *sigh* . . . .
I’m not much on cheating. I’m not much on lying and deceiving, either. Talk about overused these days.
So, I’m ‘fessin’ up. Yep, leftover chicken.
You know, it really never hurts to throw an extra piece of chicken on the barbie. Right? Same amount of prep time. Same amount of cook time. And every time you do I’ll be there for you. Just waiting with another recipe for a leftover something-or-nuther.
So, here we are.
Knowing that I had this great chicken breast, I headed to the store to get a few poblano peppers to make this recipe. When I got there, I really wasn’t sure these were labeled correctly.
I swear, I’ve never seen poblano peppers this size. They should have been labeled “Humongous Poblanos” or “El Super Grande Poblanos”. These babies are gigantor!
I really should have put a yardstick next to them for the picture. No one is going to believe they are really this big. We’re talking six or seven inches long and four inches across at the top. And those are the two smaller ones that I bought! The big ones are still in the refrigerator.
If yours turn out to be this big, you may want to double the recipe! In the meantime, one large chicken breast should do for four “normal” sized peppers.
Now, there is something for you today that is not a leftover. It’s brand-spankin’ new. And that’s my first ever giveaway!
. . . *sound effects* . . . *and the crowd goes crazy* . . . Woooohooooo! Yay!!!!!!! . . . *thunderous applause* . . .
Yes, ladies and gentlemen, this is your lucky week! Well, one of you, anyway.
We all love to shop. The thrill of finding the perfect item for your dining table at the perfect price is exciting. But do you ever wish you could find everything you’re looking for, all in one store? Well if so, then this giveaway will be right up your alley. Cookware.com, a CSN store, wants to give one Thru The Bugs On My Windshield reader a $70 shopping spree to its store! Via Cookware.com and the CSN network of 250+ online stores, you have access to one million products from awesome lines such as LeCruset, All-Clad, Shun Cutlery, and many more.
There are three ways/chances to win.
1) Subscribe by email to my blog (Email Subscription is just right up there^);
2) Become a Friend of “Thru The Bugs On My Windshield” on Facebook;
3) Visit Cookware.com and browse around and leave a comment here on my blog about one or two products on which you would love to spend $70.
That’s it! Make sure to get all of this done before midnight on Friday, August 27, 2010 at 10pm, Central. I will post the name of the randomly selected winner on Saturday, August 28th. *Please note that this contest is open only to United States and Canada residents. The winner will get a one-time use $70 gift certificate that can be applied to your CSN order.
Tell all your friends and family!
And now the rest of the story . . .
Monster Stuffed Poblano Peppers with Tomatillo Salsa
4 Poblano Peppers
1 large, grilled Chicken Breast, diced small
1 Tbsp Extra Virgin Olive Oil
1 small Onion, chopped
2 Garlic Cloves, minced
1 Jalapeno, minced
1/4 cup Sour Cream or plain Yogurt or Cream Cheese
1/2 cup grated Monterrey Jack Cheese
1/8 tsp cumin
1 cup prepared Brown or Wild Rice
In a small skillet, add olive oil and heat on medium high. Add onions and stir until softened, about 5 minutes. Add garlic and jalapeno and stir for another minute or two. Remove from heat.
In a medium bowl, mix all ingredients, including your sauteed vegetables and stir until everything is incorporated. Set aside.
To prepare the poblanos, wash the exterior well and then pat dry. You have a choice, here, on what you do next.
1. Cut the stems out of the top of the pepper by cutting in a circle down into the pepper. Trim the seeds off. Do not discard tops. Make a split lengthwise in the peppers and take out remaining seeds and pith. Stuff with the chicken mixture. Put tops back into the pepper. Place in oven at 400 degrees covered for 30 minutes. Then uncover and add a little more cheese on top of the pepper and cook for another 20-30 minutes, or until cheese and pepper start to brown.
2. Grill or broil the peppers, turning regularly, until they turn dark brown and blacken slightly on the outside. Remove from heat. Now your peppers should be soft enough to only split down the middle and pliable enough that you can open them up without having to remove the stem. Remove the seeds and pith from inside and stuff with chicken mixture. Place in casserole dish and top with more cheese into a 400 degree oven for 20 minutes or so until the cheese is bubbly and browned.
Fresh Tomatillo Salsa
8 Tomatillos, papery leaves removed, washed and dried (look for ones that the leaves are still wrapped around the fruit)
1 small Onion
3 Garlic Cloves
2 Tbsp chopped fresh roasted Green Chile
1/2 tsp Kosher Salt
1/8 tsp Cumin
Juice from one big, juicy Lime
Cut tomatillos, onion, and jalapeno into relatively equal pieces. Put all ingredients into a food processor and pulse until all ingredients have been processed thoroughly.
When you are ready to serve your peppers, top with a big spoonful of the Tomatillo Salsa. This salsa is, by far, the best tomatillo salsa I’ve tasted – and I’ve tasted a lot. I’ll never buy a prepared green salsa again! It’s great just by itself with chips, too!
Serve your peppers with some grilled Summer Squash halves or grilled tomatoes.
MM: “These are real good.”
Me: “Awwww, thanks, Honey!”
Now, I know all you can think about is getting to the store and getting these babies on your table. But don’t forget to enter for the $70 CSN Gift Certificate, too! Spread the news! Enter now!!!!
No Liar, Liar Pants-On-Fire here,
You can purchase high-resolution photos of pictures from this blog and other images here. They make great kitchen decor and gifts. Also, the notecards are great for sharing recipes! More added every week.
Thru The Bugs On My Windshield by V. Suzanne Collier is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at www.txcolliers.smugmug.com/Lifes-Highway.