12 cubanelle peppers
24 ounces chicken breasts, boneless, skinless
salt and pepper, to taste
2 teaspoons vegetable oil
12 ounces cream cheese, softened
2 1/2 pints salsa
12 ounces monterey jack cheese, shredded
Servings: 12
1. Cut 1/2 inch (1.5 centimeters) from the top of each pepper and reserve the tops. Remove the membranes and seeds from the body and blanch in boiling water for 30 seconds. Remove from the water, drain and cool.
2. Season the chicken breasts with salt and pepper. Brush them with vegetable oil and grill until done. Cool the chicken and slice into thin strips.
3. Combine the chicken, cream cheese and 1 1/4 cups (300 milliliters) of the salsa in a small mixer. Season with salt and pepper and mix well but do not purée/
4. Fill the peppers with the chicken mixture and replace the tops. Place the peppers in a baking dish and cover with the remaining salsa and shredded cheese. Bake the peppers at 375°F (190°C) until hot, approximately 30 minutes.
Yield: 12 peppers
24 ounces chicken breasts, boneless, skinless
salt and pepper, to taste
2 teaspoons vegetable oil
12 ounces cream cheese, softened
2 1/2 pints salsa
12 ounces monterey jack cheese, shredded
Servings: 12
1. Cut 1/2 inch (1.5 centimeters) from the top of each pepper and reserve the tops. Remove the membranes and seeds from the body and blanch in boiling water for 30 seconds. Remove from the water, drain and cool.
2. Season the chicken breasts with salt and pepper. Brush them with vegetable oil and grill until done. Cool the chicken and slice into thin strips.
3. Combine the chicken, cream cheese and 1 1/4 cups (300 milliliters) of the salsa in a small mixer. Season with salt and pepper and mix well but do not purée/
4. Fill the peppers with the chicken mixture and replace the tops. Place the peppers in a baking dish and cover with the remaining salsa and shredded cheese. Bake the peppers at 375°F (190°C) until hot, approximately 30 minutes.
Yield: 12 peppers
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