Stuffed Poblano Peppers & Merlot
Ingredients
What you need:
Poblano Peppers
Chicken Thighs
Chipotle Peppers
Rice
Monterey Jack or Pepperjack Cheese
Seasonings: Salt, pepper, lime chili powder, paprika, onion powder, garlic powder, salt, cayenne pepper
Optional: Cilantro Crema - Blend cilantro, greek yogurt, cream cheese, olive oil, salt and pepper
Instructions:
Season the chicken thighs with all the seasonings. Set aside.
Rehydrate the chipotle peppers by soaking them in hot water for at least 15 minutes.
Add the peppers and the water to a blender. Slowly blend into a paste texture.
Add the chicken thighs to a slow cooker and cover the chicken with the Chipotle paste.
Cook for 3 hours.
Char the Poblano peppers on the stove, right over the flame. When cooled, cut them in half, lengthwise, and remove the seeds.
The chicken should pull apart easily. In a bowl, add some chicken to rice with cilantro. Be sure to add some of the Chipotle juice from the slow cooker. Fold together.
Add the chicken-rice filling to the Poblano peppers. Top with cheese and bake for 15 minutes at 400.
Drizzle with cilantro crema and add more cilantro.
