Chicken Stuffed Poblanos

(4 servings)

Ingredients:

• 4 whole poblano peppers
• 1/2 lb lean ground chicken, organic
• 2 dried ancho chillies
• 1/2 cupred bell pepper, diced
• 1/2 cupsoft goats milk cheese (can substitute ricotta)
• 3/4 cup white onion, diced
• 1/4 tsp. dry cumin
• 2 TBS fresh parsley, chopped (or 1 tsp. dry)
• 1/4 cup corn kernels (fresh or frozen and thawed)
• 3/4 cup tomato sauce
• 2 tsp. Olive oil
• dash sea salt and black pepper

How To Prepare

Start by preparing the poblanos. If you have a gas stove or a grill available to you then you can fire roast the poblanos, placing them on the grill or over the flame until the skin blackens and blisters. You can do the same thing in your oven on broil if you do not have access to a grill or gas stove.

Pre-heat your oven to 200 degrees.

Once the poblanos are blackened, place them in a glass bowl and cover for 5-10 minutes. This allows time for the poblanos to sweat and it will help you remove the skin more easily.

Peel the skin off the poblanos and discard, set the peeled poblanos aside on a plate and keep warm in your oven (at 200 degrees).

Next, re-hydrate the ancho chilies by placing them in a small bowl covered with very hot water for 10 minutes. Remove the chilies and chop finely. The anchos are hot so be careful not to touch your eyes after slicing them, and use less if you or your family does not like a lot of spice.

Next, dice and saute red bell pepper, onion and corn in a skillet with a drizzle of olive oil until tender (about 4-5 minutes). Season with salt and pepper.

Add the ground chicken to the skillet, season with a dash of sea salt and begin breaking the meat apart as it begins to cook. Continue stirring and breaking up the chicken meat until the meat is in bite-sized pieces.

Add the cumin, parsley, tomato sauce and prepared ancho chilies, stir to combine and turn off the heat.

Finally, toss the goats cheese with your chicken and veggie stuffing. Slice your reserved poblanos down the center lengthwise and use a spoon to stuff each poblano with even amounts of the filling and serve!

Naturopathic Doctor Says:

Poblano chilies contain capsaicin , a constituent that makes it spicy. This also makes it excellent to ward off sinus infetions, destroy Helicobacter pylori, the bacteria that causes stomach ulcers. Spices in poblanos are also considered rubifacients, which means these natural chemicals can bring blood flow to a tissue, which can often bring healing. Poblanos also act as diaphoretics, which help a person sweat and actual remain cooler in hot temperatures. They are also sialogogues, which means they promote saliva flow, an important step to good digestion As an excellent source of vitamin A and C, poblanos help increase immune function. Well balanced with chicken, a cooling goat cheese and the other ingredients, this a well balanced meal with some kick.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 283, Total Fat 14g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 61mg, Sodium183mg, Total Carbohydrate 24g, Dietary Fiber6g, Sugars 11g, Protein 19g, Vitamin A 69%, Vitamin C 221%, Calcium 9%, Iron 18%, Vitamin K ~56%

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