405230 Fri May 25 15:00:27 -0700 2007 5 6 Southwest 0 2602673 Hi everyone, I bought some poblano peppers and want to make some stuffed peppers tonight for dinner. I want to add shredded chicken as well. Any suggestions? I have about an hour or two so before I start ( it's 3pm now) Thanks before hand...oh I should add that I do not want rice or beans added in it. Fri May 25 15:00:27 -0700 2007 90950 missmojito 1 2602719 At least you are left coast time, but time's a wastin'. Any white cheese in the fridge? If so, small pieces with the chicken to fill the cavity. Jazz up the chicken in the skillet, (you don't want to start with it cold anyway, the poblano will overcook before the filling is warmed) with garlic and tarragon. Get busy roasting or boiling the poblanos in oil to skin them .Do you have stuff for an egg wash, or a beer batter? Get busy, lick your fingers and give a progress report! I re-read your post and it says stuffed. I'm talking relleno, which is spanish for stuffed. Are we on the same songsheet? Fri May 25 15:14:56 -0700 2007 2602673 57170 Veggo 2 2602749 Yes... same song we're singing. I don't know if I want to batter it though..? I have Monterey cheese and cojita is the chiller. I'm thinking Monterey. I know what i want inside the pepper... chicken, the cheese but i also want some spice to maybe ancho , garlic, cilantro, onion... but I think I am I missing something, it seems like I am? I want to drizzle it with a couple of sauces when serving. a spicy orange pepper and red bell pepper sauce 9kicked up though) Fri May 25 15:24:42 -0700 2007 2602719 90950 missmojito 3 2602758 Ancho works, with the garlic and onion. Poblanos have their own little kick -every one is different - that's partly why I suggested one sweet ingredient, tarragon. Save the cilantro to dress it when you plate it - it is mildly sweet, too, and is loses everything when you cook it. Runny yellow monterrey is a good idea. Fri May 25 15:32:33 -0700 2007 2602749 57170 Veggo 3 2602764 Hmm...I'd saute some finely diced onion and minced garlic in olive oil with some oregano (Mexican, if you got it), comino. When the veggies are just about done, stir in the shredded chicken and a mix of ancho and chipotle powder, and cook for another minute or so. Let the mixture cool a bit, combine with the shredded Monterey, and stuff into the chiles. Bake it in the oven for 20 minutes or so at 350. Remove and top with sauce, crumbled cotija, and roughly chopped cilantro. Fri May 25 15:33:46 -0700 2007 2602749 86822 hohokam 1 2602789 thanks veggo and Hohokam... I'm going to start them now ... thanks for the suggestions... sounds yummy Fri May 25 15:47:29 -0700 2007 2602673 90950 missmojito