Chicken And Cheese Stuffed Anaheim Peppers Recipes

15 EASY WAYS TO USE ANAHEIM PEPPERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHICKEN AND CHEESE STUFFED ANAHEIM PEPPERS

Steps:

• Heat an oven to 400 degrees.
• Place Anaheim peppers on a baking sheet and bake about 20-25 minutes, flipping once through, or until the skins become charred and puffy. Or, you can char them over open flame on the stovetop.
• Remove from heat and cool slightly, then place into a plastic baggie to steam for several minutes. Once cooled enough, peel off the skins and discard. Set the peppers aside until ready to use.
• While peppers are baking, heat an oven proof pan to medium heat and add olive oil.
• Season chicken breast with Creole seasonings, salt and pepper. Sear the chicken on each side 3-4 minutes to blacken. Add about 1/4 cup of water or chicken stock to the pan and allow to steam.
• Set the pan into the oven at 400 degrees F. and bake 8-10 minutes, or until chicken is cooked through. Remove.
• Shred or chop the chicken and place into a mixing bowl.
• While the chicken is baking, cook the onion in the same pan, about 5 minutes, or until softened. Add garlic and cook 1 more minute, stirring. Remove from heat and add to mixing bowl with chicken.
• To the mixing bowl, add feta cheese and oregano. Mix well.
• Slit each pepper down the center and scoop out the insides.
• Spoon the chicken-cheese mixture into the peppers and set them into a baking dish.
• Bake for 15 minutes.
• Remove from heat and set onto serving plates.
• Slice the lemons and squeeze lemon juice over the stuffed peppers.
• Top with cilantro and hot sauce, if desired.

CHICKEN STUFFED PEPPERS WITH ENCHILADA SAUCE

Steps:

• Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
• Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
• Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
• Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

GARLIC-LEMON DOUBLE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
• Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
• Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
• Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
• Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.