Thursday, April 14, 2011
Gluten-Free Recipe: Poblano Pepper stuffed with Chicken and Smoked Gouda
I just added another recipe to our free Gluten-Free Recipes Library — this time it is a recipe that was inspired by a very tasty dish I first discovered at a local Mexican restaurant here in Texas that I really enjoy. My version is a bit healthier than the one I get at the restaurant (much less sodium and considerably less fat), but it still retains the essence of the dish that I so enjoy, and now I can make it at home whenever I get a craving for a gluten-free meal featuring a Stuffed Poblano Peppers with Chicken and Smoked Gouda filling recipe (link).
Go to that link for the full recipe.
These gluten-free stuffed peppers are rather easy to make, and as a bonus, a "leftover" from the chicken preparation forms the basis for a simple-to-make gluten-free chicken soup! You will have two meals ready in the time to make one.
The large mild green chiles (Poblanos) used for this recipe are wonderful for stuffing thanks to their relatively thick walls. These are not hot peppers (when green like this), though you may find they have a subtle slightly-detectable warmth that can vary with each individual pepper. The flavor is a bit different than a sweet green pepper, though the poblano will not be too much of a taste surprise if you enjoy peppers in general. Here in Texas, these beautiful large poblanos have been very reasonably priced and abundantly available in the grocery stores, making this dish even more enticing.
We have infused a bit of extra Mexican inspired flavor into our dish with the introduction of some ground chipotle powder (chipotle peppers are simply a smoke-dried jalapeño) and some subtle smokiness thanks to some smoked Gouda (though, you could use any cheese you prefer). The core component of the filling is shredded chicken-breast meat from chicken that has been boiled with nothing more than water, some ground spices, and a sliced onion (hence, the leftover chicken broth for a soup!)
This gluten-free recipe results in a feast for the senses, though not in a tongue-burning way... this is much more subtle with regards to spice and heat. I have not added ANY salt to this dish aside from what is in the cheese, all in an effort to keep this dish low-sodium and generally "healthy" and safe not just for wheat-free and gluten-free diets but also for low-sodium and lower-calorie diet considerations also. I hope you enjoy this one as much as I do!