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Chicken Salsa Peppers in Cilantro Cream Sauce
Seeds from 2 pomegranates.
6 - 10 Poblano Chile peppers.
4 grilled chicken breasts
Sharp Cheddar Cheese
Salsa Stuffing
1 - 16 oz jar of Salsa
1 - 11 oz can of sweet corn
1 small onion
4 grilled chicken breasts ( chopped into cubes )
Cilantro Cream Sauce:
2 bunches cilantro
1 jalapeno, deseeded
2 cup heavy cream
1 tablespoon cumin
Salt and pepper
Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno.
In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin.
Adjust with salt and pepper
Char the peppers over a gas flame, under the broiler or on a griddle, turning to
insure all sides are charred completely.
Place in paper bag and allow them to cool. Once cooled, peel, and slit side of
chili lengthwise and remove the seeds .
OR
Boil Poblano chilies covered in water until just beginning to soften, about 3
minutes. Drain and pat dry
Mix 1/3 of salsa mixture with chopped up chicken
Stuff Chicken salsa mix into each chili and add two extra spoonfuls of salsa
mix.
(Peppers may be reheated in Microwave just before serving.)
Place cooked pepper on plate and cover with 1 full ladle of warm Cilantro cream
sauce.
Sprinkle grated cheese on Chile.
Top with 1/2 handful of pomegranate seeds.
Garnish with sprig of cilantro.
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