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Chicken Stuffed Poblano Peppers with ATX Hot Sauce hotsauce
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=mXOWH8ytzQ8
Join John McClellan of ATX Hot Sauce as he shares his recipe for making a dish everyone will enjoy. • Chicken stuffed poblano peppers. Chicken, broccoli, and poblanos make a fantastic combo! • 1 Rotisserie Chicken • 6 Poblano Peppers • 4 cups of Broccoli • 1 yellow onion • 2 Roma tomatoes • 8 oz of Jack cheese • Whole Pomegranate • 8 oz Pecans (raw) • 1 large Avocado • 4 oz of chopped garlic • Green onion • Dried Cilantro • Salt and pepper to taste • Avocado Oil • 1 Jar of ATX Hot Sauce’s Tomatillo salsa • 1 Jar of ATX Hot Sauce “The Big Green” • Stuffing • Chop onions and sauté in pan over medium heat for 10 mins, then add garlic and sauté for 4 mins careful not to burn. Add in tomatoes, pepper, dried cilantro, broccoli, Tomatillo salsa, and shredded chicken. Sauté covered for 15 mins or until broccoli is softened. Sauté an additional 10 mins uncovered until sauce is reduced. • Poblano Peppers • Roast in over under broil until you get a nice char on each side. (careful not to overcook) place in zip lock bag or paper bag for 15 mins • Green sauce • Combine the avocado, Big Green hot sauce and 5 tablespoons of lime juice in a blender. • Once stuffing is ready stuff into deseeded poblano peppers, place on the cookie sheet. • Top each pepper with pecans, jack cheese, and melt cheese in at 375 f oven (about 8 min) • Place and top with the green sauce, Pomegranate, and green onion. • • We have products available at: • Check out our website: www.atxhotsauce.com • Check out our Facebook page: / atxhotsauces • Check out our Instagram: / atx_hotsauce
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