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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. While using gloves, wash the poblano peppers. | 2. Using a sharp paring knife cut a slit lengthwise from the stem to the tip of chile leaving the stem in tact. | 3. Carefully, cut away the seeds, rinse the inside of the chilies, and set aside. | 4. In a large bowl mix, the chopped onions, garlic, the cooked diced chicken, seasoning salt, tomato, cheese and add 2 tablespoons of the olive oil. Mix together well. | 5. In a separate bowl, mix breadcrumbs and Parmesan together for a dry mix. | 6. Preheat oven to 350 degrees Fahrenheit. | 7. Coat the cake pan or skillet with olive oil. | 8. Stuff the peppers with the mixture, use toothpicks to help sew them together. | 9. Using the remaining tablespoon of olive oil, lightly brush the outside of the chilies; place them in the dry breadcrumb mix; sprinkle all over the outside. | 10. Place them cut side up in the baking pan or skillet. | 11. Cook for 1 hour or until peppers are done. | 12. Serve on top of a bed of saffron rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	6			-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
chicken breast	2		cooked boneless skinless diced	1560.3596	0.0	189.1482	83.9147
seasoning salt	1	teaspoon		-	-	-	-
tomato	1		diced	32.76	7.0798	1.6016	0.364
monterey jack cheese	1/2	cup	shredded	-	-	-	-
cheddar cheese	1/2	cup	shredded	-	-	-	-
olive oil	4	tablespoons	divided	477.36	0.0	0.0	54.0
breadcrumb	1/2	cup		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
rice			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.