Stuffed Poblano Peppers

Ingredients Weight Measure
Poblano peppers, fresh 12 ea.
Salt 1 tsp.
Black pepper 1 tsp.
Oregano 1 tsp.
Cilantro 1 tsp.
Garlic, granulated 1 tsp.
Onion, granulated 1 tsp.
Chili powder 1/2 tsp.
Paprika 1 tsp.
TABASCO® brand Habanero Sauce 4 Tbsp.
Butter, unsalted, melted 1/4 lb.
Chicken breast, boneless, skinless 60 oz.
Basmati rice, cooked 2 cups
Walnuts, finely chopped 1-1/2 cups
Monterey Pepper Jack cheese, shredded 4 cups
Eggs 6 ea.
Milk 1 pt.
Flour, seasoned 2 cups
Cornflakes, crushed 8 cups
Oil for frying
Field greens 24 cups
Grape tomatoes, cut in half, for garnish 36 ea.

Black Bean Salsa

Ingredients Weight Measure
Black beans, canned, rinsed and drained 4 cups
Tomatoes, fresh, diced 4 cups
Green pepper, small diced 1/2 cup
Red pepper, small diced 1/2 cup
Scallion, chopped 1/2 cup
Cilantro, fresh, chopped 1/2 cup
Lime juice, fresh 2 Tbsp.
Salt 1/2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.


  1. For Stuffed Poblano Peppers, cut each pepper under stem halfway across, then down lengthwise (upside-down L). Carefully open pepper just enough to cut out seed pod and veins.
  2. Mix together salt, pepper, oregano, cilantro, garlic, onion, chili powder, paprika, TABASCO® Habanero Sauce and butter with raw chicken breast. Blacken chicken in 450°F skillet, until internal temperature reads 165°F. Set aside to cool; then fine dice.
  3. Mix rice, walnuts, chicken and cheese. Stuff into pepper generously; then close pepper.
  4. Whisk eggs and milk together in one container and put seasoned flour in another container and crushed cornflakes in a third container. Roll each pablano in egg wash, then in flour, then in egg wash again, then in cornflakes.
  5. Deep-fry in oil at 350°F for 2 minutes or until golden. Remove from oil and bake at 325°F for 20 minutes; set aside.
  6. For the Black Bean Salsa, mix all ingredients together.
  7. To serve, place 2 cups greens on each plate, with the poblano on top. Divide 3/4 cup salsa into 3 portions, placing a portion each at 12, 4 and 7 o'clock. Garnish with 3 grape tomato halves, placing one each at 2, 6 and 10 o'clock.

Yield: 12 servings