These are fantastic! Gently spicy stuffed with chicken and cheese it is a full meal by itself.
6 roasted pablano peppers
4 chicken breasts roasted and shredded
1 cup of cooked white rice
1 large purple onions sauteed until soft
1 garlic clove,minced
⅓ cup chopped fresh cilantro
1½ cups finely shredded block cheddar cheese
1 16 oz container of sour cream
1 cup of half and half
No nutrition information available
Grill the peppers on high heat until the skins are blistering-about 15 minutes turning frequently. Remove and place in plastic covered bowl for 10 minutes. Remove the blackened skin as best as you can. It is okay to have some remaining. Remove the stem and seeds. Set aside.Combine the shredded chicken, rice, cilantro, onion, garlic and cheese. Stuff the peppers with the chicken mixture. If the peppers tear, just wrap it around the stuffing. Place seam side down into an oiled baking dish. Whisk the sour cream and half and half together. Spoon over the peppers. Top with more cheese if desired. Bake covered 375 degrees for 45 min. Remove the foil for the last 15 minutes to brown the cheese.