RO*TEL Across America Recipe Contest - Rotel Stuffed Poblano Peppers

Rotel Stuffed Poblano Peppers

by Tamie from TX

Cheesey Rotel Chicken Stuffed Poblano Peppers will delight your guests!

AVERAGE RATING

Category

Main Dish

Prep Time

45 minutes

Servings

8

Recipe Ingredients

8 poblano peppers
5 to 6 boneless skinless chicken breasts
2 cans Rotel tomatoes
3 tablespoons olive oil
Salt and pepper
1 box or large can Chicken stock or broth
1 large onion diced
4 cloves garlic minced
2 tablespoons chili powder
2 tablespoons cumin
1 can tomato soup
1 can enchilada sauce
8 oz cream cheese
3 tablespoons flour
3 tablespoons butter
3 cups Mexican shredded cheese
1 can black beans

Directions

On high broil in oven, blister each side of poblano peppers. Then put in a large bowl and cover with saran wrap. After 15 minutes, remove outside skins from peppers. Remove stems and seeds from peppers. Set aside.

Dry chicken. Salt and pepper each side.
In a dutch oven, heat oil. Add chicken, onions and garlic. Brown chicken on both sides.

Add chicken stock and 1 can Rotel tomatoes.

Cook until chicken is tender.

Remove chicken.

Make a roux with the butter and flour. Add the broth from the cooked chicken to the roux. Add the tomato soup and enchilada sauce. This is your sauce.

Shred chicken.

In a mixing bowl, add cream cheese, drained and rinsed black beans, drained Rotel tomatoes and chicken and 2 cups of shredded cheese. Mix. This is the stuffing for the peppers.

Stuff each pepper. Place in a greased casserole dish. When all peppers are in, pour sauce on top. Add the remaining shredded cheese.

Bake until bubbly.....WONDERFUL!