Today's recipe is Stuffed Poblano Peppers.

• 3 small boneless, skinless chicken breasts, cut into ¼-inch pieces
• 1 (4 oz.) can diced green chiles
• 1 and ½ cup crushed corn tortilla chips
• 1 (19 oz.) can red enchilada sauce
• 1 and ¼ tsp. salt, divided
• 2 Tbsp. olive oil
• 4 large poblano peppers
• 1 cup leftover white or Spanish rice, divided
• 2 cups shredded Cheddar or Colby-Jack cheese

1. Preheat oven to 425° F.
2. In a large bowl combine the chicken, green chiles, crushed tortilla chips, enchilada sauce, and ¼ teaspoon of the salt. Set aside.
3. To a large baking dish add the olive oil and remaining 1 teaspoon of salt. Mix and spread across bottom of baking dish.
4. Cut peppers in half lengthwise so that you have two wide pieces each. Remove seeds and white membrane. 
5. Transfer peppers to baking dish and toss in salted oil until all sides are well coated. Turn peppers cut side up in baking dish.
6. Spoon 2 tablespoons of rice into each pepper half and spread evenly. Add about 1/8th of the chicken mixture evenly into each pepper half.
7. Place baking dish in oven. Bake 25 minutes.
8. Remove dish from oven. Top each pepper with cheese. Place dish back into oven. Bake 5 minutes more.
9. Remove dish from oven. Serve peppers immediately.

Here are the links to some of the items I talked about in this episode: #ad
Cutting Board
Chef's Knife
Big Bowl
Large Baking Dish
Pre-Cooked Rice
Oven Thermometer
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All New Chicken Cookbook

This episode was also published in October, 2022.

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Have a great day! -Christine xo