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.

Sweet Corn cheese and onion stuffed roasted poblano peppers

Serving size : 2

Total prepartion time : 20 mins 

Ingredients :

2 poblano peppers, washed, deseeded and slit into 2 each, marinated with salt and apple cider vinegar.

1/2 sweet con kernels

1/2 cup finely chopped Roma tomatoes

1/2 cup finely chopped purple onion

3 cloves garlic finely chopped

1/2 tspn ginger paste 

1//2 cup grated Parmesan cheese

4 cheese cubes ( cheddar/ any cheese) 

1 tspn black pepper powder

1 tspn finely chopped chillies

Salt to taste

2 tspn olive oil 

1 tbspn fresh chopped parsley

1/2 tspn basil and oregano 

Method: 

Heat olive oil in a a non stick pan and sauté ginger garlic,green chillies and onion. Once onion is transparent, add the tomatoes and corn kernels, salt and black pepper. Sprinkle some chopped parsley and turn off the heat. 

Now take the marinated poblano peppers, stuff a cheese cube in each of them, and too it up with the above sautéed corn stuffing. Line these stuffed peppers on a Greased baking tray and make at 375 for 10mins.

Top with shredded cheese, basil and oregano and serve immediately.