Chicken Tinga Stuffed Peppers
olive oil
onion
garlic
chicken broth
crushed tomatoes
peppers in adobo
chicken
poblano peppers
sweet potatoes
seasonings
Ingredients
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Heat oil in cast iron pan. Cook onion and garlic. Add chicken broth, tomatoes, and peppers. Stir to combine.
Step 1
Add chicken and cook until cooked through. Remove chicken and blend the sauce until smooth. Shred chicken and add it back to the sauce.
Step 2
Roast the poblano over an open flame. Remove the skin and seeds.
Step 3
Roast the sweet potatoes in the oven with seasonings until golden on all sides.
Step 4
Spoon the sauce into the cast iron skillet and top with roasted poblanos. Add shredded chicken on top and cook in the oven for a few minutes.
Step 5
Make cilantro crema by whisking together mayo, coconut milk, salt, pepper, lime juice, and cilantro.
Step 6
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Top the stuffed peppers with roasted sweet potatoes, tomatoes, cilantro, onions, and crema just before serving.
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