Tomatillo + Avocado Roasted Chicken Stuffed Poplano Peppers with Corn + Cojita Cheese
The creamy tomatillo + avocado sauce along with charred corn + crunchy peppers...and all the salty of the cojita. It's a great twist on a stuffed pepper with just the right amount of cheese - filled mostly with chicken + corn!
The peppers are meaty - filled with meat. No filler rice here - just chicken, corn + a delicious tangy + cheesy sauce! Double up on the avocado so you can garnish each pepper with more slices.
My husband wasn't so sure about it when he first laid eyes on it - what all that green got you a little worried? We all had seconds!
Tomatillo + Avocado Chicken Stuffed Poplano Peppers with Corn + Cojita Cheese
1 tablespoon cooking oil
1 large shallot
3 garlic cloves, chopped
4-6 tomatillos, diced
1 jalapeno, seeded + chopped
2 ripe avocados, 1 sliced for serving, 1 diced for the sauce
1 1/2 cups full fat coconut milk
1/2 teaspoon smoked paprika
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup corn (frozen works great)
1 rotisserie chicken cooked or 2 chicken breasts poached or roasted, shredded
2-3 scallions, chopped
1 small bunch fresh cilantro, chopped
1 cup crumbled cojita cheese
2 poblano peppers, sliced in half + seeded
Preheat oven to 425F.
To make the filling, saute the oil, shallots, garlic, tomatillos + jalapeno in a medium sized saucepan, over medium heat. Stirring occasionally until the tomatillos breakdown a bit + the shallots are softened.
Remove the mixture from the pan into a blender. Add in 1 avocado, coconut milk, smoked paprika, hot sauce, salt + pepper. Process until smooth but not completely pureed.
Wipe the pan clean. Heat the dry pan over high heat. Add the corn when the pan is smoking hot. Let char for 1-2 minutes + flip over to char the other side of the corn for another 1-2 minutes. Turn the heat off.
Pour in the tomatillo + avocado mixture into the corn pan along with the shredded chicken, scallions, cilantro + 3/4 cup of the cojita cheese. Mix everything together.
Arrange the halved peppers in a baking pan or cast iron skillet. Spoon the chicken mixture into each half of pepper. Top with the remaining crumbled cotjia cheese.
Bake for 15-20 minutes or until bubbling + hot throughout.
Serve with sliced avocado + hot sauce.