Chorizo and Kale Stuffed Poblano Peppers

So, I found this recipe and I couldn't resist trying it.  It looked so simple yet delicious and different!

I'll post my pictures but send you to the website it came where you can get detailed instructions. The recipe was perfect-I didn't change a thing!  Feel free to check it out: Chorizo and Kale Stuffed Peppers Recipe

Ingredients

• 5  Poblano Peppers
  1/2 Pound Ground Chorizo
  4 oz Pepperjack Cheese
  4 oz Queso Blanco
  1/2 Bunch Kale
  2  Chicken Breasts

Directions:


Step 1: Roast the Peppers

Broil the poblano peppers for a few minutes turning and moving around constantly to slightly char parts of the skin and soften them up a bit. Using a paring knife, remove the stem from the peppers and shake out the seeds and insides

Step 2: Prepare the Filling

Cook Chorizo in a pan to brown it.  Use only high quality chorizo!  Next, Prepare the kale by removing  the thick stems and ripping the leafy parts into small pieces. Shred half the pepperjack and combine with crumbled queso. Slice the other half of the pepperjack into thin slices.  

Step 3: Prepare the Chicken

Slice the chicken the long way to make thin cutlets. You may want to also pound these out to thin them further. Depending on the size of the chicken breasts, this will be 2 or 3 cutlets per breast. Top each breast with cooked chorizo, then add shredded kale, and top with cheese mixture. 

 Step 4: Stuff Peppers
To avoid stress the stress of possible breaking the peppers, I just sliced along the side of each pepper.

 Roll the chicken around itself and stuff it into a pepper. 

 Step 5: Bake

Bake at 350 for about 45 minutes until fully cooked. Top with the slices of pepperjack and broil until browned.

 YUMMMMmmmm..and super easy!