Dressing Ingredients:
- 2 large Poblano peppers
- 2 Tbsp. butter
- 1 clove garlic, minced
- 1 1/2 cups cooked shredded chicken or crumbled sausage
- 1- 14.5 oz. can diced tomatoes with liquid
- 2 Tbsp. taco seasoning
- 4 oz cream cheese
- ¾ cup cheddar cheese, shredded
- Cilantro
Directions:
- Preheat the oven to 350 F. Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet. Set aside.
- In a skillet over medium heat, melt the butter. Add the garlic and sauté for about 30 seconds.
- Add chicken or sausage, diced tomatoes with liquid, and taco seasoning. Bring to a boil. Simmer for 4 minutes.
- Reduce heat to low. Stir in the cream cheese until melted and smooth.
- Stuff the filling into the peppers and place open side up on the baking sheet. Sprinkle cheddar cheese on top of each pepper half.
- Bake for 15-20 minutes until peppers are soft and cheese is melted. Garnish with cilantro.
