Join John McClellan of ATX Hot Sauce as he shares his recipe for making a dish everyone will enjoy.
Chicken stuffed poblano peppers. Chicken, broccoli, and poblanos make a fantastic combo!
1 Rotisserie Chicken
6 Poblano Peppers
4 cups of Broccoli
1 yellow onion
2 Roma tomatoes
8 oz of Jack cheese
Whole Pomegranate
8 oz Pecans (raw)
1 large Avocado
4 oz of chopped garlic
Green onion
Dried Cilantro
Salt and pepper to taste
Avocado Oil
1 Jar of ATX Hot Sauce’s Tomatillo salsa
1 Jar of ATX Hot Sauce “The Big Green”
Stuffing
Chop onions and sauté in pan over medium heat for 10 mins, then add garlic and sauté for 4 mins careful not to burn. Add in tomatoes, pepper, dried cilantro, broccoli, Tomatillo salsa, and shredded chicken. Sauté covered for 15 mins or until broccoli is softened. Sauté an additional 10 mins uncovered until sauce is reduced.
Poblano Peppers
Roast in over under broil until you get a nice char on each side. (careful not to overcook) place in zip lock bag or paper bag for 15 mins
Green sauce
Combine the avocado, Big Green hot sauce and 5 tablespoons of lime juice in a blender.
Once stuffing is ready stuff into deseeded poblano peppers, place on the cookie sheet.
Top each pepper with pecans, jack cheese, and melt cheese in at 375 f oven (about 8 min)
Place and top with the green sauce, Pomegranate, and green onion.
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