![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/IMG00251-20120319-14431.gif\" "\\"IMG00251-20120319-1443\\"")
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I have to give the credit for this recipe to a great cookbook “The Family Chef”<\/em> by Jewels & Jill Elmore. I am not known to follow any recipe to the tee. I changed up the tomatillo sauce because I like it blended raw not cooked. You can season your meat with additional spices. The credit goes to the Elmore sisters. My family is a big fan of these peppers. Give it a try & let me know!<\/p>\n My recipe is a bit different but my inspiration is from their recipe.<\/p>\n <\/p>\n Serves 4-6<\/em><\/p>\n INGREDIENTS: <\/p>\n DIRECTIONS: \u2022 Season Chicken with salt & pepper… Roast on a sheet pan with olive oil for 40 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 or until done.<\/p>\n \u2022 Roast and Peel the poblanos.<\/p>\n \u2022 Then cut a slit down the middle of each pepper and remove the seeds.<\/p>\n \u2022 Take the cooled chicken and shred removing the skin.<\/p>\n \u2022 Add the onion, cilantro, corn kernels, and tomatillo sauce then add 2cups of shredded \u00a0 \u00a0 \u00a0 \u00a0 cheese. Use a wooden spoon to mix, add salt & pepper to taste.<\/p>\n \u2022 Stuff the roasted peppers with the chicken mix & top with the remaining cheese.<\/p>\n \u2022 Put the peppers on a sheet pan & bake for approx 25 minutes.<\/p>\n \u2022 If you make these the day ahead then wrap tightly with plastic wrap & take out of fridge to \u00a0 come to room temperature before heating.<\/p>\n <\/p>\n TOMATILLO SAUCE<\/strong><\/p>\n INGREDIENTS: <\/p>\n DIRECTIONS: <\/p>\n","protected":false},"excerpt":{"rendered":" I have to give the credit for this recipe to a great cookbook “The Family Chef” by Jewels & Jill Elmore. I am not known to follow any recipe to the tee. I changed up the tomatillo sauce because I like it blended raw not cooked. You can season your meat with additional spices. The …
\n\u2022 6 Chicken Breast halves, boneless skin on
\n\u2022 Kosher Salt & Pepper
\n\u2022 Dash of Olive Oil
\n\u2022 8 Poblano Peppers
\n\u2022 \u00bd\u00a0cup of chopped cilantro
\n\u2022 1 sweet onion finely chopped
\n\u2022 3 ears of corn, kernels removed
\n\u2022 1 cup of Tomatillo Sauce (recipe follows)
\n\u2022 3 \u00bd\u00a0cups of shredded cheese mixed Cheddar, jack, & cotija<\/p>\n
\n\u2022 Preheat oven to 400 degrees.<\/p>\n
\n\u2022 8 medium tomatillos husked & cleaned cut into quarters.
\n\u2022 \u00bd\u00a0medium sweet onion finely diced
\n\u2022 1 tablespoon of olive oil
\n\u2022 1 large garlic clove minced
\n\u2022 \u00bd\u00a0cup cilantro
\n\u2022 \u00bd\u00a0avocado
\n\u2022 Juice of 1 lime
\n\u2022 Salt & pepper to taste<\/p>\n
\n\u2022 Blend in a food processer and this sauce can be used for everything! Over steak… \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 to dip… with tacos just be creative.<\/p>\n
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