Monday, May 12, 2014

Bacon-wrapped Buffalo Chicken Stuffed Poblano Peppers

This was inspired by atomic buffalo turds – an unsavory name for a great appetizer consisting of cream cheese stuffed jalapeno peppers wrapped in bacon. I decided to make these entrée sized, possibly because I had too much Guy Fieri on the brain.

2 chicken breasts
8 oz. cream cheese
½ cup cheddar cheese, shredded
Frank’s hot sauce
½ large white onion, diced
2 stalks of celery, diced
2 cloves garlic, diced
1 tbsp cumin
½ teaspoon black pepper
5 to 6 poblano peppers
5 to 6 slices of bacon

Bring a large pot of water to a boil. While that’s going on, trim your chicken breasts of any excess fat. Place them on a large piece of (food safe) plastic wrap, sprinkle some salt on both sides, then wrap the breasts in plastic wrap, twirling ends and tying them together.

Place the chicken into the boiling water, turn off the heat, cover, and cook for 20 minutes.

Remove from the water, and take off the plastic. Let the chicken cool until you can handle it, and shred the meat with your hands. Add to a large bowl.

Meanwhile, add the onion, celery and garlic to a large pan over medium heat. Sweat for about 5 minutes, adding some salt, and then add to the bowl along with the chicken.

Add the cream and cheddar cheese to the chicken bowl. Add hot sauce (how much? Well how much spice do you want? I just poured in a generous amount), cumin and black pepper. Mix to combine everything with your hands.

For the peppers:
Place an oven rack on the upper part of your oven and set the broiler to low. Place the poblano peppers on a baking sheet and broil, until the skin starts to blister and blacken in spots, then flip and repeat the process. Took me about 5 minutes per side, your mileage will vary depending on your broiler so don’t forget about these!

Once the peppers are done broiling, remove them from the oven and let them cool for a few minutes. Remove the skin, running the peppers under water (makes it easier). Next, cut a slit down one side (so you can stuff them) and remove all the seeds.

Use a large spoon to stuff the peppers with the filling. Wrap a slice of bacon around each stuffed pepper. Place a baking rack on a sheet pan, and put the peppers on. Bake the peppers in a 400°F oven for 25 minutes, until the bacon is cooked and starts to crisp.


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