Wannabe Martha

Still trying to figure out which Martha

Yes, Really, I do Actually Cook for my Family…

on May 7, 2014


[Ed. I forgot to include a cup or so of the tomatillo sauce with the chicken mixture.  You CAN make a perfectly respectable filling without it, but I think it adds a little extra moisture and helps to bind the filling.]

Yes, folks, it’s a real, live recipe with picture!  These stuffed peppers were so delicious.  They do take a little while, but if you plan in advance (hahahahaha), you could make the sauce on the weekend and then reheat it.  You could also use a rotisserie chicken and have excellent results.  I use this chicken filling and the sauce for all kinds of things – enchiladas, Mexican “lasagna” using corn tortillas instead of pasta; it’s very versatile and you can adjust the seasonings to suit your tastes. Once I added some cream cheese and extra sauce, baked it for a bit and made a sort of hot dip for corn chips.  Very yum. So, without further ado, I give you..


Stuffed Poblanos with Salsa Verde

For The Salsa Verde:

  • 1.25lb tomatillos, well washed and quartered if large
  • 2 Tbsp. vegetable oil
  • 1 ½ cups chopped onion
  • 2 cans diced chilies
  • 1Tbsp finely chopped garlic
  • 1 Tbsp. oregano
  • 2 Tbsp. lemon juice
  • 1 tsp. salt
  • 2 cups chicken stock (preferably low sodium)

Cover the tomatillos with water in a deep sauce pan; bring to a boil over medium heat and cook until almost tender (about 5 minutes); drain well.

Heat the oil in a heavy skillet and add the onions.  Sauté until translucent.  Add the onions to the tomatillos, along with the remaining ingredients and puree with a wand blender (or puree in batches with a regular blender – I don’t have one for reasons which have nothing to do with the recipe –then return to the sauce pan).  Heat the sauce to a boil, and then reduce the heat to low and let simmer until slightly thickened, about 30 minutes or so.  This mixture tends to scorch rather easily, so keep an eye on it while bringing it to the boil, and do give it several stirs.

Again, you can make this ahead and then just heat it up.  It actually makes a ton of sauce.  This is not a spicy sauce, but you certainly could increase the heat by adding a jalapeno or two (chopped and sautéed with the onion) – leave the ribs and seeds for extra heat.

For the Poblanos:

  • 6 poblano peppers, halved lengthwise and seeded
  • 3lb boneless, skinless chicken thighs (or a rotisserie chicken)
  • 4 cups chicken stock or water (don’t need if using the rotisserie chicken)
  • I can diced tomatoes with chilies (I used Rotelle), well drained
  • 2 cups shredded pepper jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 tsp. ground cumin
  • 2 tsp. oregano
  • 2 tsp. garlic powder
  • 1 cup salsa verde (can you believe I left this out?)

Heat the oven to 425˚F.  Line a large baking sheet with foil** and place the poblanos skin side up.  Roast for about 20 minutes or until slightly charred.  Remove the pan from the oven and fold the foil up around the peppers.  Let steam for about 10 minutes, then remove the skin from the peppers.

Reduce the oven temperature to 350˚F.

Simmer the chicken in the stock until tender; drain and coarsely chop – you want about three cups cooked chicken (but if you have a little more, that’s fine).  If you use a rotisserie chicken, just shred the meat (light and dark).

Combine the chicken, pepper jack cheese, drained tomatoes/chilies, cumin, oregano, and garlic powder, and about a cup of the salsa verde.

Place the chilies skinned side down on the baking sheet (you can use the same foil); fill the chilis with the chicken mixture.  Sprinkle with cheddar.  Bake for about 20 – 30 minutes, or until the chicken is heated through and the cheese is melted.

Serve on a pool of salsa verde.


**I MUST tell you about Reynold’s Grilling Wrap – this is the best stuff.  It’s wide, like heavy duty foil, but one side is nonstick, so seriously, you line your large baking pans with this stuff and there’s no sticking and no cleanup.  It’s super heavy duty.  It can also be hard to find.  I buy it by the gross when I can find it.


Salsa Verde adapted from “More Chicken Breasts” by Diane Rozas


13 responses to “Yes, Really, I do Actually Cook for my Family…

  1. FuzzieWuzzie says:

    Sad bear news but, it does keep with the theme of the post.

  2. FuzzieWuzzie says:

    I want to thank you for your find of the flirting polar bears. I’ve used that recently elsewhere. Positive comments from the ladies but, a small lament from them that they weren’t witness to the consummation.
    Aww.. give the happy couple some privacy!

    • Maeve says:

      LOL Fuzzie, it is pretty sassy, isn’t it?

      • FuzzieWuzzie says:

        It’s a lot of G-rated fun. It does turn the usual of the male trying to impress the female upside down.
        Here it is for the benefit of those who haven’t seen it.

        Three bear videos on one thread. That’s a record!

  3. Elspeth says:

    I’m gonna make these this week. It’s going on my menu. They look delish!

  4. […] Wednesday: Stuffed pablanos with salsa verde, as suggested by Maeve […]

  5. Elspeth says:

    Making this right now, Maeve!

  6. Elspeth says:

    Thought you’d want to know Maeve, that they were a huge hit. Even the little ones asked for seconds, which is saying something because as a rule, they don’t tend to like peppers.

    I was expecting them to eat the filling and toss the pepper, but they ate it all and asked for another…and ate it all.

    I did a few things differently, like adding some heat from fresh jalapenos. I seasoned the chicken well, and cooked it in a dutch oven before removing the skin and bones and shredding it. I didn’t have any boneless chicken on hand.

    Thanks again for the recipe. Definitely one I’ll be making again.

    • Maeve says:

      Your version sounds great; might do that next time and let the slow cooker do the work for me. I’m so glad your folly enjoyed it 🙂

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