4 poblano peppers
2 boneless, skinless chicken breasts
1 to 2 tablespoon vegetable oil
1 (10 ounce) can diced tomatoes & green chilies, drained, whatever level of heat you desire. I used mild.
1 (15 ounce) can low sodium black beans, rinsed and drained
2 cups whole kernel corn, I used frozen
3/4 to 1 cup queso fresco
3 to 4 tablespoon fajita seasoning, recipe above
1 Jar Calabrian Pepper and Sweet Tomato Fennel Spread
Stuffed Poblano Peppers
Preheat the oven broiler on high. Position an oven rack about 4 inches from the broiler. Line a large rimmed baking sheet with foil. Place the poblanos on a cooking sheet and set under broiler.
Turn the peppers after 3-4 minutes, once they start to blister and turn black. Keep an eye on the peppers, this happens quickly. Peppers are done when all sides are blackened and blistered.
Remove peppers from heat and place in a plastic zip-top bag for 5 to 10 minutes. Allow peppers to cool enough for you to handle. Remove peppers from bag and remove blackened skin.
Cut each poblano pepper open, from stem to tip and remove seeds, set aside.
Season chicken breasts liberally with fajita seasoning on both sides. Heat a sauté pan to med-high. Add vegetable oil. When oil is hot add chicken to skillet. Cook chicken breasts 3 to 4 minutes on the first side, turn and cook another 2 to 3 minutes until cooked through. Cook time will vary depending on the size and thickness. I pound them flat to help speed up this process.
Remove from pan and chop chicken into chunks or shred.
Return chicken to pan along with diced tomatoes, corn and black beans.
Stuff each pepper with chicken mixture and top with queso fresca. Pour Bellisari’s Calabrian and Sweet Tomato Fennel Spread into an oven safe tray and then place the stuffed peppers on top. In a 400-degree oven, heat peppers in oven until cheese melts. Serve hot.