So… this was supposed to stuffed poblano peppers but I broke 2 out of the 4 peppers when I was peeling them in too big of a hurry. What happened instead was a very yummy surprise.
Let’s Get Crafty!
Preheat oven to 500
Preheat oven to 500
Rub olive oil on poblano peppers and broil on a baking sheet at 500 for about 10 minutes (checking and turning often) until the skin is blackened:
4 large poblano peppers
Put the peppers in a bowl and cover tightly with plastic wrap for about 20 minutes
(this will make peeling the peppers a cinch.)
If you’re going to bake it right away rather than freezing it: Don’t turn off the oven after roasting the peppers instead shift the temp from 500 down to 350 and the oven will be ready for you when you’re ready to put the casserole in.
Combine together:
1 1/2 tablespoons dry cornmeal
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
In another bowl – combine together:
1 1/2 cups cooked chicken
1 egg
1/2 of the cornmeal mixture
1 1/2 cups cheese (we used a triple pepper blend and some cheddar)
Peel the peppers and layer them with the chicken sprinkling in the dry cornmeal mixture and adding an extra layer of cheese at the end. I used an 8×8 foil pan to freeze with an extra layer of aluminum foil over the top.
This recipe worked beautifully as a frozen meal. When you’re ready to bake it – Thaw overnight in the fridge and then the next night at dinner time – preheat the oven to 350 and bake for 20-30 minutes. You’ll most likely need to adjust the cooking time depending on if the meal fully thawed.
If you want to bake it right away – bake it at 350 for 20-30 minutes.
Thanks for stopping by! Have a great day.
My Crafty Corner 