I was challenged by my friend to make a dish that consisted of 6 ingredients and the total cost of all the ingredients had to be under $15. The other kicker was that the dish had to be chicken. I wanted to stay away from Italian food, and I love the flavor and spice of poblanos, so I purchased a few of them and decided to make stuffed pepper. Normally I’d use queso, but with the $15 dollar budget I decided to go with cotija cheese… and it was just as good!
Ingredients:
3 Poblano Peppers
10 Tomatillos
Cotija Cheese (Or Queso)
1 Pack Frozen Corn
1 lb Ground Chicken
2 TBS Chili Powder
2 TBS Cumin
Directions
Tomatillo Salsa:
- Rinse and half all tomatillos and put on a foil lined baking sheet, season with salt and pepper
- Rinse and half all poblanos and add just a half of 1 pepper to the baking sheet with the tomatillos, season with salt and pepper
- Roast 400 Degrees 20 minutes with the flesh side down
- Transfer to a blender or vitamin and puree until smooth, set aside
Peppers:
- Heat 1 TBS Canola Oil in a Pan and add chicken and frozen corn
- Season with salt, pepper, chili powder, cumin
- Cook until no longer pink on medium-high heat
- Once the chicken is cooked, and half cup of grated cotija cheese and mix
- Add filling to each poblano, then top off with more cotija cheese
- Bake 20 minutes, 400 degrees
- Serve over tomatillo salsa, top with chopped cilantro and more cheese
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