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Chicken Stuffed Peppers with Enchilada Sauce
Chicken Stuffed Peppers with Enchilada Sauce
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
Spicy chicken and cheese stuffed Anaheim peppers, broiled and served in a flavorful sauce with chili powder, garlic, cinnamon, and a touch of bittersweet chocolate.
Ingredients:
  • 1.5 pounds skinless, boneless chicken breast halves
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 cup water
  • 4 large Anaheim chile peppers
  • 1 cup diced onion
  • 3 tablespoons chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 0.25 teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 5 tablespoons hot chili powder
  • 4 cups chicken broth
  • 0.5 (1 ounce) square bittersweet chocolate, chopped
  • 8 ounces shredded Monterey Jack cheese
  • 0.5 cup chopped fresh cilantro
Instructions:
  • Add the chicken, taco seasoning mix, and water to a resealable plastic bag, seal, and massage gently to mix. Chill for 30 minutes to marinate.
  • Remove the stem and top 1/2 inch from each pepper, and gently scoop out the seeds while keeping the peppers intact. Boil a large pot of water, then briefly cook the peppers for 3 minutes before cooling them in a bowl of cold water. Drain and set aside.
  • In a large saucepan over medium heat, sauté onions in vegetable oil until translucent, about 5 minutes. Add garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Incorporate flour and chili powder, cook for about 1 minute. Gradually whisk in chicken broth, bring to a boil, and stir until sauce thickens, about 5 minutes. Reduce heat, add chocolate, and stir until melted and blended. Simmer gently, stirring occasionally.
  • Pat dry the marinated chicken breasts and transfer them to a skillet over medium heat. Grill until fully cooked, approximately 10 minutes. Transfer the chicken to a bowl to cool. Once cooled, shred the chicken and gently combine with Monterey Jack cheese, cream cheese, and cilantro in a bowl. Fill each pepper with 1/4 of the chicken mixture and arrange them on a baking sheet.
  • Preheat the broiler in the oven and position the rack 6 inches away from the heat source.
  • Place the stuffed peppers under the broiler until they are charred and heated through, about 4 1/2 minutes per side. Serve with sauce on the side.

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