Dinner Under The Influence: Cheesy Chicken Stuffed Poblano Peppers We have these about once a month at my house - they feel healthy without tasting that way - and they can easily be prepped in advance and feed a crowd with diverse diets. Step 1: get wrecked. I think my final count was 12 beers (4 ipas), 2 gummies, and several spliffs. Step 2: Halve peppers, prepare rice in rice cooker (i didnt show this - you got it). Step 3: have your producer chop onions and garlic, sautรฉ with spice rub until fragrant and add beans. Step 4: Season and sear chicken, rest, cube. Step 5: Combine with beans, rice, and cheddar. We usually add corn also, and sometimes jalapeรฑos. I forgot both. Step 6: Stuff peppers, top with more cheese, bake at 375 for 50 mins to an hour, or until peppers are soft and cheese is melty. Step 7: combine coconut cream, or sour cream, with 2 avocados, plenty of salt, cilantro, and some lime juice. Blend, adding water until desired consistency. Step 8: lay down crema, swipe with spoon, put pepper over top, garnish with some cilantro and a little flavored oil (mine just had onion garlic and the same spices) Step 9: Enjoy, then pass out at 8 pm and wake up to a mess in your kitchen.
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