Chicken Stuffed Poblano With Parmesan Breadcrumbs

1. 1

   While using gloves, wash the poblano peppers.

2. 2

   Using a sharp paring knife cut a slit lengthwise from the stem to the tip of chile leaving the stem in tact.

3. 3

   Carefully, cut away the seeds, rinse the inside of the chilies, and set aside.

4. 4

   In a large bowl mix, the chopped onions, garlic, the cooked diced chicken, seasoning salt, tomato, cheese and add 2 tablespoons of the olive oil. Mix together well.

5. 5

   In a separate bowl, mix breadcrumbs and Parmesan together for a dry mix.

6. 6

   Preheat oven to 350 degrees Fahrenheit.

7. 7

   Coat the cake pan or skillet with olive oil.

8. 8

   Stuff the peppers with the mixture, use toothpicks to help sew them together.

9. 9

   Using the remaining tablespoon of olive oil, lightly brush the outside of the chilies; place them in the dry breadcrumb mix; sprinkle all over the outside.

10. 10

    Place them cut side up in the baking pan or skillet.

11. 11

    Cook for 1 hour or until peppers are done.

12. 12

    Serve on top of a bed of saffron rice.

* Per serving · 4 servings · Values may vary.