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Ingredients:
4 large poblano peppers
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1lb (450g) ground chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup cooked rice
1 cup shredded Monterey Jack cheese
Fresh cilantro leaves for garnish
Lime wedges for serving
Directions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the poblano peppers in half lengthwise and remove the seeds and membranes. Place them cut side up on the prepared baking sheet.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 3-4 minutes.
Add the ground chicken to the skillet and cook, breaking it apart with a spoon, until no longer pink, about 5-6 minutes.
Stir in the ground cumin, chill powder, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes.
Remove the skillet from the heat and stir in the cooked rice and shredded Monterey Jack cheese until well combined.
Spoon the chicken and rice mixture evenly into the poblano pepper halves.
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Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through.
Garnish with fresh cilantro leaves and serve with lime wedges on the side.