yesterday, i featured a photo of my cinco de mayo dinner creation. my friend alyssa and i tweaked a chiles rellenos recipe she found in an old cookbook into something we thought we would enjoy. here’s our version:
stuffed red peppers
2 medium red peppers; seeds removed
2 boneless skinless chicken breasts; cooked and chopped
1 small onion; diced
1 can sweet corn; drained (you can use fresh, but we didn’t have any)
2 cups monterrey jack cheese; shredded
we started by grilling and chopping the chicken into little cubes. i sauteed the onions in a little bit of olive oil, then added the corn and chicken cubes. in a large bowl, combine warm chicken/corn/onion mixture with about 1 – 1&1/2 cups of cheese.
i used a large spoon to scoop the mixture into the red pepper and packed it in pretty good. we put both peppers in a small glass pan with a little water in the bottom (just enough to keep peppers moist) and baked for 30 minutes at 350 degrees.
we served with a simple fresh salsa (tomatoes, onion, corn, lime juice) and tortilla chips.