-4 well sized poblano peppers
-cooked chicken, chopped
(we seasoned ours with s&p, cumin and chili powder)
-1 can of black beans, rinsed
-1/2 an onion, diced
-few cloves of garlic, minced
-Mexican blend cheese (cojita if you've got some)
-fresh lime juice
1) heat oven to 400 degrees. Combine EVOO, beans and garlic in a pot and begin to cook down on low heat. The beans should start to cook down a bit getting soft, feel free to mash it up a bit with a fork. Add in chicken, onions and cilantro and heat through for a few more minutes. Set aside
2) To prepare the peppers for stuffing, cut a cross down the belly of the pepper. Empty out seeds with your hands and give the peppers a rinse. Keep the stems on for presentation :)
3) Stuff the peppers with a small spoon with the bean/chicken mixture. Place in a casserole dish or on a cookie sheet lined with foil and bake for about 40 minutes. During the last 5-10 minutes of baking, top peppers with cheese.
adapted from Allrecipes.com
-2 cups of long grain white rice
-3 cups of chicken stock
-1 cup of chopped tomatoes (about 2 roma tomatoes)
-half an onion chopped
-1-2 jalapeno peppers, chopped
-juice of 1 lime
-about 2 tsp of cumin
1) in a large sauce pan, saute the rice in some EVOO until the ends are golden brown (about 4 minutes). Mix in the garlic, jalepenos and onions. Cook for another 2 minutes. Pour in chicken stock and bring to a boil.
2) as soon as the stock boils, reduce heat and simmer until rice is cooked
3) fluff rice with a fork and add in lime juice, cumin, s&p (don't be shy with the s&p, you will need a hefty amount to bring out the flavors). Before serving, stir in cilantro.
AND THE AWARD GOES TO....mistertom.