Chicken and Veggie Stuffed Poblanos

I love grilling.  In the days before I moved into my condo in Denver and we had those silly fire regulations against grilling on enclosed patios,  I'd grill year round.  Winter?  Heck yeah--you are outside for a few minutes and no mess in the oven or on the stove.  Summer?  You can cook without heating up the entire house....yes please.   There's just something about that smoky flavor that makes everything better.

I saw these gorgeous poblanos at the market.  I adore a fabulous fried chile relleno, but since I have an aversion to frying in my place, I leave that great chile dish for the restaurants.  But that's not to say there aren't other chile dishes.  I opted to char these beauties and then stuff them with whatever grillable item I could find in my fridge...zucchini and chickie.

Stuffed peppers look like a lot more work than they are.  I heated the grill for the chicken and threw on the zucchini and poblanos as well.  Then it's just a bit of chopping and sauteeing before you assemble and pop these into the oven.  If you are a pepper fan, it's a great way to clean out veggies from the fridge and would make a great vegetarion dish as well.  Corn on the cob charred on the grill would be even better than the frozen corn I used,  I just didn't happen to have any.

I love this chipotle salsa from TJs and it was perfect for this dish.  Some salsas are a bit vinegary and great with chips, but not always the tastiest in dishes.  This salsa is almost like a chipotle sauce...I added 1/2 a cup and loved the flavor it added but I think these would have been phenomenal even without the salsa.  Enchilada sauce would be great as well.

Just a warning that when you perform this next step, you may begin thinking that you would have made a fabulous surgeon and maybe you missed your true life's calling.   At least I did.

Chicken and Veggie Stuffed Poblanos

1 large chicken breast butterflied and seasoned with blackening spice

1 medium zucchini sliced lengthwise for grilling

4 poblano peppers

1/2 medium onion diced

1/2 to 3/4 cup corn

1/2 cup salsa

Colby Jack cheese, finely shredded

1. Heat grill to medium high and place chicken, poblanos and zucchini on grill
2. Turn poblanos periodically to ensure even charring. This should take about 3-4 minutes per side
3. Remove zucchini and poblanos and leave chicken to cook through
4. Place poblanos in baggie for 5 minutes
5. Dice grilled zucchini
6. Peel skins off of poblanos
7. Remove chicken from grill and set aside; preheat oven to 350
8. Cook onions over medium heat until tender, about 5-7 mins.  Meanwhile prepare peppers by slitting down one side and removing seeds. Place peppers in casserole dish
9. Add corn to the onions and cook additional 5 mins
10. Shred chicken and add chicken and zucchini to onions and corn stir.  Add salsa and remove from heat.
11. Stuff peppers and top with cheese.  Bake for 10-15 mins or until cheese is melted and bubbly.