Spicy chicken stuffed Poblano peppers

Serving size : 2-3
Total preparation time : 30 mins
Cooking time : 20 mins

Ingredients :

For the peppers :
2 poblano peppers,washed, desseeded and cut into halves
1 tbspn lime juice
Salt to taste

For the stuffing :
1 cup Boneless chicken pieces
1 tbspn tabasco/ home made hot sauce
1/4 cup finely chopped purple onion
4 cloves garlic minced
2 tbspn grated jack pepper cheese.
1 tbspn cilantro/ coriander leaves for garnish
1 tbspn olive oil

Method :
Marinate the peppers with salt and lime juice and set aside.
Marinate the chicken with pepper sauce for 10 mins.
Heat oil in a pan and sautee the onion and garlic well and set aside. In the same pan fry the chicken pieces until cooked. Now mix the chicken, the onion garlic mixture along with grated jack pepper cheese. Stuff this mix into the marinated peppers. Grease a baking sheet, line these peppers  onto it and bake for 10 mins at 350*F

Best served hot as an appetizer garnished with cilantro leaves and cheese.

Chipotle Mexican Grill Vegetarian burrito bowl copycat recipe

This is the home made from scratch copycat version of the Chipotle veggie burrito bowl.

See hot sauce and salsa recipes included.

Serving size : 2-3

Total Preparation time : 35- 40 mins

Cooking time :20 mins.

Ingredients and Method : 

Lime Cilantro Rice :  2.5 cups steamed white rice cooked with bay leaf, 5 tspn fresh lime juice, 1 tspn lemon juice, cilantro 1/2 cup, 1/2 tspn black pepper powder, kosher salt to taste

Black beans :  Pressure cooked 1/2 cup black beans with 1 cup water, oil, black pepper, salt, 1/2 tspn cumin powder and a bay leaf. Sauté 2 tbspn chopped Yellow Onion, garlic paste/ 2 chopped garlic cloves, and 1 Chipotle Chile/ jalapeño. Add the beans and mix with Oregano and lemon Juice. 

Green bell peppers Fajita : sauté 1 sliced red onion and 1 sliced green bell pepper on high heat in olive oil, add lime juice and kosher salt.

Tomato salsa( mild) : 1 cup chopped ripened Roma tomatoes, 1/2 finely chopped red onion, 1 finely chopped jalapeño, 2 tbspn chopped cilantro, 2 tspn lime/ lemon juice, and salt.

Roasted Chili-Corn salsa ( Medium) :  Mix 1 cup steamed sweet corn kernels, with 2tbspn chopped red onion, 1 japaleno finely chopped, 1 tbspn chopped and roasted large poblano pepper, 1 tbspn lime juice, 1 tbspn chopped cilantro, salt to taste.

Tomatillo-Green Chili salsa ( medium) : Grind together in a blender 1/2 fire-roasted large Tomato, 2 fire- roasted Tomatilloes, 1 roasted Jalapeño, Salt, 1 tbspn lime juice, 1/4 tspn toasted Cumin powder, 2 Garlic cloves, 1/2 tspn Black Pepper, 2 tbspn chopped Red Onion, 1 tbspn chopped Cilantro, a pinch of Mexican Oregano, vinegar and sugar (optional) 

Tomatillo-Red Chili salsa ( Hot) : Sauté 2 chopped Tomatillos with 2 cloves of garlic, 1/4 tspn cumin and Salt. Add 2 Chile de Arbol (chillies), 1/2 tspn Black Pepper, 1 tbspn Red Tabasco® Sauce and grind in a blender with 1 tbspn water. 

Guacamole : 1 mashed Avocado nicely whipped with salt, and 1 tspn lime juice. Mixed with 1 tbspn finely chopped Red Onion ,1/2 tspn finely chopped Jalapeño. 1 tspn Cilantro. 

Sour cream: whipped milk and cream or whipped ready sour cream

Cheese: Shredded  jack pepper cheese or Parmesan cheese

Lettuce : Blanched romaine lettuce

Sauces: Chiptole Tabasco red pepper sauce, Chiptole Tabasco green pepper sauce