Chicken Stuffed Poblano Peppers with ATX Hot Sauce #hotsauce

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef is lower in fat, while pork shoulder is often more affordable.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.

Chop onions and sauté in a pan over medium heat for 10 minutes.

Add garlic and sauté for 4 minutes, being careful not to burn.

Add in tomatoes, poblano peppers, dried cilantro, broccoli, Tomatillo salsa, and shredded rotisserie chicken.

Sauté covered for 15 minutes or until broccoli is softened.

Sauté an additional 10 minutes uncovered until sauce is reduced.

Roast poblano peppers in the oven under broil until you get a nice char on each side, being careful not to overcook.

Place roasted peppers in a zip lock bag or paper bag for 15 minutes.

Combine avocado, Big Green hot sauce, and 5 tablespoons of lime juice in a blender to make the green sauce.

Once stuffing is ready, stuff into deseeded poblano peppers and place on a cookie sheet.

Top each pepper with pecans and jack cheese, then melt cheese in a 375°F oven for about 8 minutes.

Top with the green sauce, pomegranate, and green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens