Prep Time30 minutes
Recipe Ingredients1/2 lb boneless, skinless chicken breast, chopped
4 Anaheim chilies
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon chipotle powder
1/8 teaspoon smoky paprika
1/8 teaspoon adobo powder
1/4 cup finely chopped sweet onion
1 tablespoon olive oil
1 cup grated Monterrey jack and cheddar cheese mix
1 large egg and 1 large egg white
1 teaspoon dijon style mustard
1 cup Japanese bread crumbs
1 can 10 oz can RO*TEL tomatoes (original flavor)
1 can finely diced tomatoes (14.5 oz can), drained
1 tablespoon no salt butter
2 tablespoon flour
DirectionsPre-heat broiler. Place Anaheim peppers on a non-stick baking pan and broil, turning occasionally until charred on all sides. Transfer peppers to a zip lick bag and set aside to cool ten minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat and saute 1/4 cup finely chopped onion until soft.
Meanwhile, chop chicken into 2" pieces and season with 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/8 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon chipotle powder, 1/8 teaspoon smoky paprika, 1/8 teaspoon adobo powder.
Add chicken to the skillet with onion and cook until chicken is done 3-5 minutes constantly stirring. Remove chicken, cool and chop finely. Add 1 cup of Monterrey jack and cheddar cheese mix to form the stuffing.
Peel and seed peppers. On a non-stick baking sheet stuff each pepper with 1/4 of chicken mixture and secure with toothpicks. Combine egg, egg white and mustard in bowl, whisk until smooth. Place bread crumbs in a flat plate and add 1/2 teaspoon freshly ground pepper. Now dredge each stuffed pepper into egg first and then in the seasoned bread crumbs. Sprinkle remaining crumbs over top of peppers.
Place peppers in a 400 degree oven for 15 minutes. Turn each pepper over and continue to bake for an additional 8 minutes. Put under broiler to brown the top a little more (up to 2-3 minutes).
Puree RO*TEL tomatoes in food processor, add the can of finely chopped tomatoes and pulse 8 times so that you leave some texture to the sauce. Now melt 1 tablespoon of butter in a saucepan, stir in 2 tablespoons flour to make a roux. Cook for 4 minutes, stirring constantly to keep from sticking. Then begin to add tomato mixture and whisk as you go so that you will have a lump free sauce. Cook over low heat for 10 minutes.
To serve, place a pepper in the center of a plate and add sauce around the pepper and drizzle on the top. Add a sprinkle of cheese.