I really hate to be prideful and say this, but I'm good.
As you know, I love inventing recipes. More often than not, they turn out....errrr...uhhh..not what I had hoped they would turn out to be.
But last night was an exception. I made stuffed peppers that were out of this world. After a battle with hot pepper on my hands and face
again (if you missed that post, you can read about it
here)- we sat down to eat this wonderful delight of dinner. You readers just happen to be lucky enough for me to share this recipe with you. So folks, here it is-
Jenny's Stuffed Peppers (Serves 2)
4 Anaheim peppers
2 chicken breasts
1 bottle of Bud Light Lime
2 T Lime Juice
3-4 cloves garlic diced
1 med. onion diced
1/4 cup corn
1 cup shredded Pepper Jack Cheese
chili pepper, cumin, salt, pepper
Sour Cream, Salsa, Cilantro (as garnish)
Marinate chicken breasts in a shallow dish with beer and 2 T lime juice for about 4 hours. (give or take, who's counting anyway?)
Season chicken with salt, pepper, and chili powder. Cook chicken breasts in olive oil over med. high heat until browned and cooked all the way through. Remove chicken from pan and allow to cool. When cool enough to touch, shred the chicken. In the same pan, add onion garlic and corn, and saute for about 5-6 mins, or until corn is golden brown and onions are translucent. Don't forget to season the corn and onions also! with salt, pepper, and cumin. Season until your heart is content.
Meanwhile, make a slit in the Anaheim peppers and remove the ribs and seeds. Mix together chicken and corn mixture, and stuff into the peppers. (Stuff 'em tight!!)
Sprinkle the pepper jack cheese generously over the top and place under broiler until the cheese is brown and bubbly.
Serve with cilantro, sour cream, and salsa.
I did make these two ways. I tried flash frying one of the peppers, and it wasn't as successful as broiling it. I was hoping that some breading would stick to the pepper, but obviously the pepper is just too waxy to have anything stick to it. Broiling worked well, and I will stick to it in the future.
And another thing...you may want to use a pepper you are familiar with. Anaheim peppers are not supposed to be spicy hot, but this batch was. I am very good about being able to eat spicy stuff, but I just could not finish my second pepper. I ended up scraping out the fillings and eating it with chips. Poblanos are a more mild pepper that should work well with this recipe too.