Stuffed Poblano Peppers
2 - Boneless shredded chicken breast ( Cooked)
Willie Pete Chicken Seasoning
1 Cup of cooked white rice
½ - ¾ cup of shredded cheddar cheese
2 Large Poblano Peppers
2 - 4 Diced Hatch pepper
5 oz cream of chicken soup
Preheat oven or smoker to 350 degrees.
Add all ingredients except Poblano Peppers in cooking pan with cheese on top.
Bake or smoke for 30-45 minutes or until the cheese starts to brown.
Place the Poblano Peppers in the oven or smoker the last 15 minutes or fire roast them.
Remove and mix ingredients in pan.
Cut the top of Poblano peppers off and deseed them.
Stuff the peppers with the ingredients from the pan.
Serve and ENJOY!
You can’t go wrong with to much cheese let’s be real…
Hatch Peppers can be substituted with jalapenos.