Triple cheese, Chicken and Elote Stuffed Charred Poblano with Lager Avocado Sauce

Triple cheese, Chicken and Elote Stuffed Charred Poblano with Lager Avocado Sauce

Have you replaced doomscrolling with imagination vacations? As in, pretending as if you’re actually going to take a trip so you plan one by looking up hotels in the Caribbean as though you’re just about to click book? No? Just me? It is preferable to rage reading the news and is an excellent replacement behavior to panic skimming medical articles about deadly viruses. 

Also, stuffing foods in other foods is an excellent way to focus on something positive. And by positive I mean you are cooking an entire meal and even if it’s just for you, you’ll have plenty of delicious leftovers. Except we aren’t calling them leftover, it’s called MEAL PREPPING! See, look at you, you’re such a grown-up. Ignore the news and plan your next fake vacation, drink a beer and eat food stuffed into other food. It’s like a vacation for your face. 

Triple cheese, Chicken and Elote Stuffed Charred Poblano with Lager Avocado Sauce

Ingredients
  

Peppers:

  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 2 chicken breasts chopped
  • 4 oz cream cheese
  • 3 tablespoons Mexican lager beer or pilsner
  • ½ cup grated mozzarella cheese plus additional for top
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 1 can fire-roasted tomatoes drained

Elote:

  • 1 cup corn kernels frozen or fresh
  • 1 cup crumbled cotija cheese
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ½ salt
  • ½ teaspoon garlic powder

Avocado Sauce:

  • 1 large avocado diced
  • ½ cup sour cream
  • ¼ cup cilantro
  • ¼ teaspoon garlic powder
  • 2 tablespoons Mexican lager beer or pilsner

Instructions
 

  • Char the peppers on all sides by places over the flame of a gas stove burner (this will not work on the coils of an electric stove, or an induction burner). If you don’t have a gas burner, add the peppers to a baking sheet and place them just under the broiler in your oven. Turn the peppers until charred on all sides, remove from heat, allow to cool.
  • Heat the oven to 375°F.
  • Heat the olive oil in a large skillet, then add the chicken cooking until seared on all sides.
  • Add the beer, scraping to deglaze the pan. Add the cream cheese, ½ cup mozzarella, paprika, garlic powder, chili powder, and salt. Stir until cheese is melted and well combined.
  • Stir in the tomatoes.
  • Add to a baking sheet, cut the peppers down the center from the stem to the tip, removing the seeds and membrane.
  • Fill the peppers with the chicken mixture. Sprinkle with the remaining mozzarella cheese.
  • Bake until the cheese has melted, about 10 minutes, remove from oven.
  • Stir together all the elote ingredients, set aside.
  • Add all the avocado sauce ingredients to a food processor, process until well combined but the avocado is still slightly chunky.
  • Plate the peppers, top with elote and avocado sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.