Celebrate Cinco de Mayo with these delicious chicken and green chili stuffed poblanos! Where’s my margarita?
It’s been kind of a crappy week around here to be honest. For starters we now have a huge water leak in the house, which is always great. Mr. Cluster jumped in the shower while I was making dinner the other night and I kept hearing a dripping noise. I could not figure out where it was coming from. Well I opened the supply closet basically to a huge waterfall pouring through the ceiling just under our master shower. Awesome.
Luckily we’re already planning to tear out that bathroom and the little closet. But of course work isn’t scheduled to start for several more weeks. So we’re down a shower, got to clean up a huge wet mess and the leak pretty much ruined everything in the closet. Who knows what kind of damage we’ll find when we start pulling out the ceiling and shower. Should be fun.
Yesterday I got a call from my kid’s teacher while his class was on a field trip. Apparently he gets raging motion sickness riding the school bus for extended periods (this isn’t an issue any other time) and was tossing his cookies on the nature hike. So I got to trek out there and do the walk of shame to pick up my puker. I definitely got a few pity eyes from moms who were actually there chaperoning. You know the looks that say “sorry your kid is sick but thank God that’s not me”. He was completely fine by the time we got home too, so it was totally worth the trip.
In addition to the water inside it has literally rained non-stop for days. I don’t usually mind a rainy day, but it’s to the point of just being depressing. It’s not doing much to improve my mood. But since I can’t control the weather I’m going to make these Green Chili Chicken Stuffed Poblanos instead. And then maybe have a margarita (or 3).
Poblanos aren’t a hot pepper so you might like these even if you don’t like spicy. The filling is mostly chicken, cheese, and green chilies (also not really spicy). I use Trader Joe’s Lite Mozzarella and reduced-fat sour cream in this recipe to keep the points reasonable but you could use whatever you like. I leave out any rice or bread crumbs to keep the carbs down as well.
These can be stuffed in advance, just cover the casserole dish and put in the refrigerator until ready to bake. Pop them into the oven until the cheese is brown and bubbly and dinner is done.
If you’ve had a crap week too maybe these stuffed poblanos will cheer us up today for Cinco de Mayo. Serve them with some fresh avocado and sour cream, that combo makes everything better! And I fully intend to turn the weekend around and look forward to all the good things we have planned.