Poblano, No Problem. Recipe

click to rate

1 vote | 417 views

Ingredients

12 Poblano peppers, aged
to red/orange color
6 boneless, skinless
chicken breasts
Seasoning mixture for
chicken: 1 Tbsp each garlic powder, onion powder; 1 tsp each salt, ground black
pepper
3 Tbsp olive oil
2 boxes (8 oz) Zatarain's
Yellow Rice Mix
5 cups hot water
1 (16 oz) jar mild chunky
salsa
1 (8 oz) bag shredded
Mexican cheese blend
Cut off the tops of each
pepper about 1/4 inch down. Carefully
cut down the two end seams of the peppers, but leave 1/2 inch uncut at the
bottom. Open the pepper up, careful not
spray a 4 quart baking dish with nonstick cooking spray. Put in the rice mix from both boxes, add water

How good does this recipe look to you?

Click to rate it: