Saturday, April 7, 2012

Freezer Meals Day 10- Chicken Stuffed Pablanos

Man oh Man! My husband rocks!  He was on a roll tonight!  As a little disclaimer... I haven't officially frozen this dish or the previous post, to get exact thawing times etc... but I can't see any reason why they wouldn't freeze and thaw just fine.  So sorry about that, but hey... it's my blog and I can do what I want.  And I want to post this recipe now!

Don't let the wrinkly nasty looking pepper fool you.  I never did like the way they photographed.  They always look so gross.  But taste so good!

Chicken Stuffed Pablanos

8 large Pablano Peppers (seeded, ribbed and broiled)
16 oz block Monterey Jack Cheese
1 recipe of Mystery Dish Chicken (cooked) (recipe below)

Cut heads off of the peppers.  Remove all seeds and ribs. Broil Peppers on high until skin is blistered.  About 5 minutes. Remove from oven and place in a plastic Ziploc bag and seal.  Allow peppers to sweat/cool for 5-10 minutes.  Remove waxy skins.  (it should slip right off). Stuff peppers with a slice of cheese and desired amount of chicken.  Bake at 250 for 30 minutes or until cheese is melted.

To freeze-  Before baking, place stuffed peppers on a cookie sheet or plate and freeze.  When frozen, toss them into a freezer bag, label and freeze.

To thaw, bake at 250 for 35-45 minutes or until cheese is gooey and melted.  You can also speed things up and just toss them in the microwave for 1-3 minutes.

Chicken Marinade-

3 tbsp lime juice
3 tbsp water
1 ½ tsp salt
½ pablano pepper (seeded, ribbed and finely chopped)
1 tbsp prepared minced garlic (not the dried minced)
1 tbsp sugar

2 lbs of chicken (raw and diced)
2 tbsp olive oil

 In a medium bowl combine marinade ingredients.  Toss in chicken.
Stir to coat.  Let sit 5-10 minutes.

Heat olive oil into a frying pan.  Bring to medium heat. Toss in chicken, discarding the liquid. Cook for about10 minutes or until cooked through.

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