Ingredients:
- 2 chicken breasts
- 4 chipotle peppers in adobo sauce
- 1 yellow onion
- 1 can of tomatoes (15 oz)
- 1 russet potato
Directions:
- Boil chicken breast in salted water until cooked (about 10 min)
- Save 2 cups of the broth from the boiled chicken and drain the rest, set aside cooked chicken
- Skin and chop potatoes, then boil until a knife can easily pass through them, drain, and set aside
- Halve onion, slice into ribbons, and add to oiled pan on medium heat
- When onions are sweated (10 min) add can of tomatoes, and the 2 cups of broth, begin to simmer
- Open can of chipotle peppers remove 4 and chop them, then add them to tomatoes and onions (make sure to get some of the adobo sauce into the dish as well, this dish gets a lot of its flavor from the adobo sauce)
- While tomatoes and onions are simmering pull apart the chicken
- After simmering for 15 min add pulled chicken and potatoes and simmer for an additional minute (Dish should have a curry like consistency)
- Salt at the end (any time something is being reduced seasoning should be done at the end of the cooking process)
Ingredients:
- 4 poblano peppers
- 8 oz shredded mozzarella cheese
- 1 can of corn (15 oz)
Directions:
- In 400-degree oven roast peppers for 30 min flipping once halfway through
- Place roasted peppers in bowl and cover with plastic wrap for 10 min
- While peppers are steaming open can of corn, drain, and mix with the cheese in a bowl
- Remove peppers from bowl, at this point the skin should come off easily
- Open the deskinned peppers lengthwise and stuff the interior with the cheese and corn mixture
- Put the oven on 200 degrees and put the stuffed peppers back in for 5 minutes (you want to melt the cheese while minimizing the cooking of the peppers)
Note: you can roast the peppers over an open flame or on a grill as well as using the oven
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