Directions
In to separate pans pour the 2 ounces of oil in each and bring up to high heat.
Sear the chicken meat in one pan until golden brown and cooked through.
At the same time sear the corn, red peppers and onion until starting to brown.
Combine the two pans together into a large bowl then add 3/4 the pepper jack cheese and blend together. Set aside to cool.
Blister then peel and deseed the poblano peppers with a small slit in the side.
Stuff the peppers with the cooled filling and lay onto an oven safe tray.
Top each with a pinch of the remaining pepper jack cheese and bake in a preheated 400-degree oven until hot through and cheese starts to brown.
Serve with an enchilada sauce.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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Ingredients
Directions
In to separate pans pour the 2 ounces of oil in each and bring up to high heat.
Sear the chicken meat in one pan until golden brown and cooked through.
At the same time sear the corn, red peppers and onion until starting to brown.
Combine the two pans together into a large bowl then add 3/4 the pepper jack cheese and blend together. Set aside to cool.
Blister then peel and deseed the poblano peppers with a small slit in the side.
Stuff the peppers with the cooled filling and lay onto an oven safe tray.
Top each with a pinch of the remaining pepper jack cheese and bake in a preheated 400-degree oven until hot through and cheese starts to brown.
Serve with an enchilada sauce.
