Smoked Chicken Stuffed Poblano

Z'Tejas Southwest Grill Copycat Recipe

4 poblano peppers, halved, seeded.

Roast or grill the poblanos on both sides, until the skin peels.  The texture should be tender but not mushy.

1 large onion. diced
1 1/2 cups chopped dried apricots
2 cups green salsa
1/2 cup raisins
1 cup chopped pecans or pepitas
4 cups cooked diced chicken
2 teaspoons allspice
salt and pepper to taste

In a large pot or skillet, saute the onions and apricots in 2 to 3 tablespoons oil of your choice until translucent and soft.  Add the green salsa and spices, and simmer until most of the juice is evaporated.  Stir in the raisins and pecans and diced chicken, and cook until it is all heated up.

Chipotle Cream Sauce:
1 cup mayonnaise
1/2 cup greek yogurt
1 chipotle pepper with 1 tablespoon of the adobo sauce
3-4 tablespoons lime juice
1-2 tablespoons honey
2 tablespoons smoked paprika
1 tablespoon cumin
1 teaspoon salt

In a food processor, blend the chipotle pepper, the adobo sauce, lime juice and honey until pureed.  Add in the mayonnaise and yogurt, and the rest of the spices, and blend until well mixed. Stuff the cooked poblanos with the hot chicken and apricot mixture, and top with the chipotle cream sauce.

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