The other day, when I did that monster cook on the fatboy, I had a little mishap. I had a foil pan with 4 chicken halves collapse, and the chickens fell in the dirt. I was sick. So, I kept those to the side, and later went upstairs and rinsed them off real good.
Later that evening, I gave them another thorough rinsing, then took off the skin and deboned them.
So yesterday. I was wondering what to do with them, and I came up with this concoction. I made a Mexican style stuffed pepper. Chopped my chicken, added red onion, cilantro, cream cheese, jalapeño peppers, Mexican cheese blend, verde sauce and rotel tomatoes. That got all mixed up in the kitchenaide, and we almost didn’t make it any further. The mix was SO good, I knew we were in for a treat with my dirty chicken!
The chicken before I added more goodies.
The mix, after I ran it though the kitchenaid for about a minute.
Now, I let that mix set up in the fridge for about an hour. I bought some pretty poblanos, so I cut them in half and de seeded them.
Now, it was time to stuff. I filled the peppers as much as they would hold.
As you can see, there was still a lot of mix left. Saved for another meal. My dirty chicken is going a long ways!
Now, I’m fortunate to have a lot of bacon on hand, and I took a 1/4 slab out of the freezer and put it on the berkel, and sliced a bunch ultra thin.
Almost a prosciutto-type of cut. You could just about see through it, but that made wrapping the poblanos very easy.
Added a few jalapeños for some extra heat. See how well the bacon wrapped? I didn’t even need toothpicks.
Into a 350 degree oven for 40 mins or so, then I cranked it up to 400 to crisp the bacon a little better.
I had a ripe avocado, so I mixed it up with some sour cream and lime juice, put it in a ziplock and cut the corner. This would make a nice creamy topping for the peppers.
Here they are fresh out of the oven.
And with the sc/guac mix.
These were a hit, and I will definitely try these again (next time on the grill). I wanted to create a thread, so I remembered everything that went into them. I hope you’ll try them too!
Later that evening, I gave them another thorough rinsing, then took off the skin and deboned them.
So yesterday. I was wondering what to do with them, and I came up with this concoction. I made a Mexican style stuffed pepper. Chopped my chicken, added red onion, cilantro, cream cheese, jalapeño peppers, Mexican cheese blend, verde sauce and rotel tomatoes. That got all mixed up in the kitchenaide, and we almost didn’t make it any further. The mix was SO good, I knew we were in for a treat with my dirty chicken!
The chicken before I added more goodies.
The mix, after I ran it though the kitchenaid for about a minute.
Now, I let that mix set up in the fridge for about an hour. I bought some pretty poblanos, so I cut them in half and de seeded them.
Now, it was time to stuff. I filled the peppers as much as they would hold.
As you can see, there was still a lot of mix left. Saved for another meal. My dirty chicken is going a long ways!
Now, I’m fortunate to have a lot of bacon on hand, and I took a 1/4 slab out of the freezer and put it on the berkel, and sliced a bunch ultra thin.
Almost a prosciutto-type of cut. You could just about see through it, but that made wrapping the poblanos very easy.
Added a few jalapeños for some extra heat. See how well the bacon wrapped? I didn’t even need toothpicks.
Into a 350 degree oven for 40 mins or so, then I cranked it up to 400 to crisp the bacon a little better.
I had a ripe avocado, so I mixed it up with some sour cream and lime juice, put it in a ziplock and cut the corner. This would make a nice creamy topping for the peppers.
Here they are fresh out of the oven.
And with the sc/guac mix.
These were a hit, and I will definitely try these again (next time on the grill). I wanted to create a thread, so I remembered everything that went into them. I hope you’ll try them too!
