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Chicken and Corn Stuffed Poblano Rellanos

Yields6-8 Peppers

Chicken and Corn Stuffed Poblano Rellanos

 1 lb ground chicken
 1 lb corn (fresh/frozen)
 1/2 cup red pepper (small dice)
 1/2 cup yellow onion (small dice)
 1 lb Pepper Jack Cheese (grated)
 6 each poblano peppers
 1 pack (0.8 oz) Mrs. Wages® Classic Jalapeño Salsa Mix
 4 oz vegetable oil
 Salt (to taste)
 Black Pepper (to taste)
1

In to separate pans pour the 2 ounces of oil in each and bring up to high heat.

2

Sear the chicken meat in one pan until golden brown and cooked through.

3

At the same time sear the corn, red peppers and onion until starting to brown.

4

Combine the two pans together into a large bowl then add 3/4 the pepper jack cheese and blend together. Set aside to cool.

5

Blister then peel and deseed the poblano peppers with a small slit in the side.

6

Stuff the peppers with the cooled filling and lay onto an oven safe tray.

7

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.

8

Serve with an enchilada sauce.

Nutrition Facts

0 servings

Serving size

6-8 Peppers