575022 tex-mex sweet stuffed peppers

Categories
Tex/mexican
Yield
1 servings
MeasureIngredient
Peppers
1 cup Cream cheese
Egg
½ ounce Heavy cream
¾ pounds Diced cooked chicken breast
4 ounces Grated Monterey Jack cheese
⅛ cup Diced onion
1 tablespoon Seeded & minced jalapeno pepper
½ teaspoon Diced fresh garlic
½ teaspoon Ground cumin
¼ teaspoon Salt
¼ teaspoon Black pepper
8 ounces Chicken broth
Sprigs of fresh cilantro, chopped

1. Rinse peppers. Cut peppers in half, remove core and seeds. Chop and reserve 2 peppers. 2. Beat cream cheese with eggs and cream, stir in reserved chopped peppers and remaining ingredients except chicken broth. Mix well. 3. Stuff reserved pepper halves with chicken mixture and place in a baking dish that will hold them snugly. Pour the chicken around the peppers. 4. Bake at 350 degrees for 1 hour or until peppers are soft and wrinkled but still intact.

5. For individual servings, place half pepper on a plate. Garnish with sprig of cilantro. Submitted By BARRY WEINSTEIN On 03-14-95

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