Kingsford Poblano And Goat Cheese Recipes

Goat Cheese Stuffed Poblano Peppers from The Fitchen

WEBJan 11, 2016 · Preheat oven to 425º. Lightly coat a baking sheet with nonstick cooking spray. Arrange the peppers on the sheet. Heat 2 …

1. Cook rice. In a medium pot, bring water and rice to a boil. Add ½ teaspoon of salt (optional). Reduce to a simmer and cover, stirring occasionally to prevent sticking. Cook 15 to 20 minutes. Allow to cool, then stir in lime juice and cilantro.
2. Cut poblanos in half lengthwise and remove seeds and ribs. Be sure to wash your hands after handling the peppers!
3. Preheat oven to 425º. Lightly coat a baking sheet with nonstick cooking spray. Arrange the peppers on the sheet.
4. Heat 2 tablespoons of olive oil in a skillet over medium-high and add onion. Saute for 5 minutes, then add red pepper and continue cooking until onion and pepper soften. Stir in the cooked rice, add seasonings, and mix well to combine.

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Cheesy Chicken Stuffed Poblanos Low Carb Recipe I …

WEBSep 16, 2014 · Remove the towel and peel the skins from the peppers. Then gently cut the peppers down one side and remove the seeds and …

1. Combine the shredded chicken, salsa, sour cream, scallions, cilantro, 3/4 cup cheddar and 3/4 cup colby jack cheese (reserve 1/4 cup of each cheese for topping) in a large bowl. Mix thoroughly and set aside.
2. Wash and spread the whole poblano peppers on a cookie sheet. Set under the oven broiler on high for about 3 minutes per side, or until the skin is blackened. Remove and cover with a clean towel for 10 minutes to steam and cool.
3. Remove the towel and peel the skins from the peppers. Then gently cut the peppers down one side and remove the seeds and pith. Stuff each pepper with about 3/4 cup of the cheese and chicken mixture. Then divide the remaining cheese over the tops of the peppers. Bake at 375 degrees (F) for 20 minutes. Remove and serve hot with additional sour cream salsa, green onions and cilantro if desired.
4. Combine the shredded chicken, salsa, sour cream, scallions, cilantro, 3/4 cup cheddar and 3/4 cup colby jack cheese (reserve 1/4 cup of each cheese for topping) in a large bowl. Mix thoroughly and set aside. Roast, peel, seed, and chop 2 whole poblano peppers and add to the mixture – OR – stir in one can of chopped green chilis. Spoon into a casserole dish and sprinkle on the reserved cheese. Bake in a 375 degree (F) oven for about 30 minutes or until bubbling. Remove and serve hot with additional sour cream salsa, green onions and cilantro if desired.

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