I LOVE spicy things. However, you are in luck, as poblano’s are not spicey as some of their cousins that I often eat. It must be the German in me?
So…I made this up and they rock!
2 Chili Poblano Peppers
1/4 cup Sabra Hummus (gluten free, all natural ingredients)
1 Onion, or shallots would be nice too
baked chicken breast
pepper and cayenne pepper (if you want a kick)
1 tbsp. Garlic paste
See pics below for how to make!
Your ingredients. Now, I tried to shred the chicken as I like that texture best with something like this. Garlic paste is above onions, about a tbsp.
Give them a few minutes to cool off, this is what they’ll look like after broiling.
Easy to peel, kind of fun too. Then, I take sharp knife and cut top off and take out seeds, not hard. I make slice right down center of pepper and dab any moisture out of pepper with paper towel.
Put 1/4 cup Sabra hummus and diced avocado, onion and garlic together. I used spoon and just spooned it all until mixed up that way no mushing occurred. Take this and stuff the peppers.
Bake for 10 minutes at 350. Serves 2, but if you’re really hungry, can eat 2. I did not do nutritional value on this, but all natural and soo yummy.