Recipe: Adobo Chicken Stuffed-Piquillo Peppers with Cilantro Aioli

Created by AJC Lifestyles (User Generated Content*)User Generated Content is not posted by anyone affiliated with, or on behalf of, Playbuzz.com.

On Sep 12, 2018

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2 (6-ounce) boneless, skinless chicken breasts

2 chipotle peppers (from a can of chipotles in adobo)

Salt

1/2 cup Cotija, crumbled

1 tablespoon coarsely chopped cilantro leaves

Kosher salt and black pepper

12 roasted piquillo peppers, drained

Cilantro Aioli (see recipe)

Cilantro leaves, for garnish

In a medium saucepan, combine chicken and chipotle peppers and cover with lightly salted water. Simmer over low heat 20 minutes or until very tender. Remove chicken from water and discard cooking water and peppers. Allow chicken to cool, then shred meat into a bowl.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Stir Cotija and cilantro into prepared chicken. Season with salt and pepper to taste. Stuff peppers with chicken mixture and arrange on prepared baking sheet. Bake 20 minutes or until stuffing is heated through. Serve with aioli and garnish with cilantro. Makes: 12

Nutritional information

Per serving: 54 calories (percent of calories from fat, 34), 8 grams protein, 1 gram carbohydrates, 1 gram fiber, 2 grams fat (1 gram saturated), 22 milligrams cholesterol, 50 milligrams sodium.

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