Wednesday, June 1, 2016

Pineapple-Chicken Stuffed Poblano Peppers with a Lime Creme Sauce

Happy Wednesday!!

These pineapple and chicken stuffed poblano peppers with a lime creme sauce is absolutely delicious, and super easy to make! You only need to prep a few ingredients, roast the poblano peppers, cook the filling, stuff, bake, and serve! Perfect weeknight dinner! 

Let's get to cooking!

Pineapple-Chicken Stuffed Poblano Peppers with a Lime Creme Sauce (serves 4)

  • 1 lb ground chicken
  • 1 cup diced pineapple 
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 4 poblano peppers
  • 1 cup shredded grass-fed cheese
  • olive oil 
  • salt and pepper, to taste
  • 1/2 cup sour cream
  • 3 tablespoons lime juice
  • handful of cilantro, minced
Whisk together sour cream, lime juice, and cilantro in a small bowl. Wrap and place in fridge until ready to serve.

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Place poblano peppers on baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 10 minutes, or until soft and crispy.

While the poblanos are roasting, we are going to start cooking the filling! Heat olive oil in a large pan over medium-high heat. Once hot, add onions, garlic, and saute until translucent. Add in ground chicken and season with salt and pepper. Once the chicken is cooked, add in pineapple, and season with paprika, and cayenne pepper.

Once the poblanos have finished roasting and have cooled enough to touch, halve, remove seeds, and fill with a scoop of the chicken pineapple filling. Reduce oven temperature to 350 degrees. Top stuffed poblanos with cheese and bake for about 10 minutes, or until cheese is melted. Serve with lime creme sauce, fresh lime wedge, and crispy tortilla chips! Enjoy!


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