Another Mexican Recipe

I am behind on my menu because of my busy school schedule. Here is another Mexican recipe...if you can't tell, Travis and I are having Mexican food withdrawal:)(I began this meal with the intension of taking pictures, but I forgot. Next time!)

Chicken Chile Relleno

Poblano Peppers
Canola Oil
Chicken (I shredded a cooked rotisserie chicken from the grocery store)
Lowry's Season Salt
Salt
Pepper
Paprika
Garlic Powder
Chicken Broth
Cream
Mexican Blend Cheese
Optional: mushrooms, rice, peppers, onions

- Line a baking sheet with foil
- Place Peppers on baking sheet and broil until outside is black(turn them)
- While peppers are cooking heat canola oil in a skillet
- Place shredded chicken in the skillet & season with the dry ingredients listed
- Add 1/2 cup of chicken broth to the chicken & stir
- Add 1/2 cup of cream to the chicken, stir, and allow it to bubble a little
- Mix some cheese in with the chicken mixture
- Remove the chicken from heat and set aside
- Your peppers should be finished by now. Peel the outer skin off and make a slice down one side.
- Remove all the seeds (if the peppers tear during this stage it is okay)
- Stuff the chicken mixture into the peppers, top with cheese and any optional ingredients
- Broil until the cheese is melted

Here's the Dish...ENJOY!