Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, stuffed chicken breasts with cheese, poblano peppers and pastram. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Press cut edges of pockets together to seal. Tender chicken breast combined with a blend of spices, black beans, corn, and tangy enchilada sauce then stuffed in poblano peppers with a layer of cheese and baked to perfection for and irresistible, healthy, delicious meal. Stuffed Poblano Peppers - The EASY Way!
Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook stuffed chicken breasts with cheese, poblano peppers and pastram using 11 ingredients and 23 steps. Here is how you cook it.
The ingredients needed to make Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
- Prepare 2 large poblano peppers
- Make ready 2-8 ounce boneless, skinless chicken breasts
- Take 2 ounces provolone cheese, cut into small cubes
- Get 4 slices pepperoni
- Make ready 3 tablespoons garlic and herb cream cheese
- Get 4 thin slices deli pastrami
- Prepare 1 teaspoon sriracha seasoning salt blend, divided use
- Make ready 2 tablespoons grated romano cheese, divided use
- Take 1 large egg mixed with 1 tablespoon water (egg wash)
- Get 1 tablespoon olive oil
- Take 1 (17.3 ounce) pack Pepperidge Farms frozen puff pastry, thawed but kept cold
We sear chicken breasts in a little bit of butter, then simmer them in a ridiculously delicious poblano cream sauce studded with caramelized onions and sliced poblano peppers. Transfer to a casserole dish, spread the poblano sauce over the top and cover with cheese. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture.
Instructions to make Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
- Roast poblano peppers
- Preheat oven toto 450, line a baking dish with foil, place peppers on ungreased plate
- Roast peppers until skin is wrinkled and peppers are tender, about 15 to 20 minutes
- Peel and seed peppers
- Prepare chicken
- Slice each chicken breast in half but don't cut all the way through, open like a book and season with some of the sriracha seasoning
- Add half of romao cheese on each breast
- Add 1/2 of provolone on each breast
- Add 1/2 of garlic herb cheese on top
- Fold chiken over, enclosing filling
- Place a roasted poblano pepper on each folded chicken
- Place chicken on pastrami, 2 slices oer chicken breat
- Wrsp pastrami arond chicken and poblano
- Heat olive oil in skillet and brown chicken on all side. It will not becooked through, it will finish in the oven
- Cool to room temperature before rolling out puff pastry. Roll each sheet to smooth out seams
- Place chicken breast in center of pastry
- Fold one side of pastry over chicken
- Fold the other side pressing seams to seal
- Place seam side dwn on ungreasded foil lined baking dish, brush with egg wash
- Season with some romano cheese and sriracha seasoning
- Bake in a 425 oven on a ungreased foil lined baking dish until golden and puffed 20 to 25 minutes
- Serve with my Creamy Mustard Sauce, found on my profile and in search
These Chicken Stuffed Poblano Peppers are so easy and baked with all the spicy, cheesy goodness the entire family will love. With a few simple tricks, these peppers will help clean out the kitchen of leftovers and will be yours in no time and with very little effort! Cheesy Poblano Stuffed Chicken Breast Recipe. No more boring chicken - bring on the flavor with this Cheesy Poblano Stuffed Chicken Breast recipe that you prepare on the grill! If ever there was a perfect food pairing, it would have to be poblano peppers (or Hatch chiles), pepper jack cheese and chicken.
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