There are many variations of this dish across Mexico and in Latino restaurants. For us at House of Q, we like to keep things as simple as we can meanwhile keeping the flavour front and centre. Adding grilled or smoked chicken to this dish is simple and tasty!
Ingredients – Stuffed Peppers
3-4 Poblano peppers (or bell peppers if you want a milder taste)
1-2 lbs cooked chicken, cubed or shredded (grilled or smoked works great for this dish)
1-2 TB House of Q House Rub
1/3-1/2 Cup Shredded cheese such as Monterrey Jack, Cheddar, Mozzarella or a mix
3-4 TB House of Q Five Star BBQ Sauce
1/4 Cup Frozen corn
2-3 TB Cilantro (optional)
1-2 TB Green onions, thinly sliced (optional)
Use either sour cream to drizzle on top of the chile or what we like to use which is called Magic Mayo:
Prepare your grill for medium direct heat and cook the washed peppers until charred or bubbling on all sides. Place in a bowl and cover with a lid, foil or plastic wrap. Let the peppers soften and then peel the out skin off leaving the flesh of the pepper.
Cut the pepper open with one slit and carefully remove the seeds leaving the pepper intact. Set aside.
In a bowl mix the chopped chicken, House Rub, corn, cilantro and cheese together until well mixed. Scoop the mixture into each pepper gently pressing the mixture into the pepper so it holds together. Finish all the peppers.
Return to your grill and roast the the stuffed peppers on a low to medium direct heat. Heat through and once the cheese has melted and the peppers have some charred colour, they are ready to eat.
Place on a plate a drizzle with sour cream or the Magic Mayo. Yum!