Green Chicken Stuffed Pablanos

Leftover shredded chicken in green (tomatillo) sauce was sitting in the fridge beckoning to be cooked. Green chicken enchiladas/chicken flautas had already been done, chalupas are the same as tostadas, and nachos are not too far off from chalupas. Scrolling through some saved recipes I came across the typical stuffed peppers when inspiration struck. Green Chicken Stuffed Pablanos.

Ingredients:
3 Pablano Pepper, roasted with skin and seeds removed
3 cups Green Chicken
1/2 cup Sour Cream
1 cup Monterrey Jack Cheese, shredded
1 cup Pepper Jack Cheese, shredded

Instructions:
Roast peppers in oven until charred on all sides. Cool in sealed ziplock bag. Remove charred skins. Slice in half, remove seeds and ribs.

Warm chicken with sour cream. Fill each pepper half with 1/2 cup chicken mixture and place inside same pan used to roast peppers. Top with cheese. Bake until cheese brown and bubbly.

Modifications Made:
Regular red bell pepper was used for teen counterpart. The chicken flavor was good inside the pepper but the pablano was better.

Scaled for Likability: Good
Stuffed pablanos are better than stuffed bell peppers. Pablanos have a much deeper flavor and a have nice tinge of heat. If the peppers are too spicy, switch the pepper jack cheese for cheddar or even a mexican cheese such as Queso Fresco or Cotija. The picture did not show it, but fresh cilantro and salsa were added atop rounding out the peppers as they were both fresh and cold to the warm, creamy chicken.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd. Have made several versions and this is by far the easiest. Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer. Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better. Bread was served cold and would have been great with a drizzle of lemon

Eating Waffles

Search This Blog