Cracker Barrel
A cross between a chili rellenos and green chicken enchiladas, these stuffed peppers explode with delicious flavours in every bite
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.crackerbarrel.ca.
Cooking tools:
- Hand mixer
- Oven
- Baking sheet
- Aluminum foil
- Parchment paper
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Grater
- Fork
- Plate
Ingredients
- 1 1/2 cups (375 mL) shredded Cracker Barrel Light Marble Block, divided
- 4 large poblano peppers
- 4 oz (125 g) brick-style plain cream cheese, at room temperature
- 3/4 cup (175 mL) green enchilada sauce
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
- 1 cup (250 mL) shredded cooked chicken
- 2 tbsp (30 mL) olive oil
- 1/2 cup (125 mL) sour cream
- 2 tbsp (30 mL) finely chopped fresh cilantro
