Stuffed Poblano Peppers

The local market has had some nice looking peppers of late. Large in size and perfect for stuffing. I usually treat these with a seafood mix but we have been n a meat mode lately and I bought burger but switched to chicken when I developed the recipe.  I meant to buy Chipotles in Adobo sauce but came home with Chipotle salsa in a small can. Worked well so I went with it and added the leftover salsa to the batch of fresh salsa I was making and it added a nice heat.

4 Large Poblanos, prepped.
1/2 Rotisserie Chicken, shredded
4 ounces of mushrooms, sliced
1 med onion diced
1/2 red pepper diced
2 cloves of garlic minced
3 Tbls olive oil
4 ounces cream cheese, room temp
8 ounces shredded cheese, divided ( I had 5 cheeses Italian blend on hand)
1/4 cup bread crumbs if needed
1/2 cup cream
Salt and pepper

For the Sauce
2 T butter
2 T flour
1 cup milk
2 slices processed swiss
3 T of chipotle salsa
1/2 t chipotle powder
2 T cream
Salt and pepper


Prep the peppers by blackening them over the gas stove, torch or broiler. Place them in a bowl and cover to steam while you fix the filling.

Saute the onions, pepper, garlic and mushrooms till the onions turn translucent. add the cream cheese and allow to melt. Add the chicken and shredded cheese and cream. Allow to cook at little, if there is too much liquid, add the bread crumbs till the consistency you like.  Verify seasoning, adding salt and pepper as desired. Set aside. Start the sauce.

Melt the butter and add the flour and cook a few minutes then add the milk and stir till thickened a bit and add the cheese and salsa to taste. The salsa is spicy so add a s much or little as you like. Finish with a bit of cream. Sauce should be heavy cream  thick but quite pour-able. 

Retrieve the peppers and scrape the black skin off, split one side and clean the seeds and membranes then heap with a good amount of stuffing and place in a greased casserole. Continue using all the stuffing and peppers, mounding the extra filling on top. Flood the dish with the sauce and top with additional cheese.  Bake covered with foil for 30 minutes at 375 then uncover and bake an additional 30 minutes till bubbly and melty.  Serve with salsa and sour cream.