Pollo Rellenos (Poblanos stuffed with Chicken)
1/2 onion, chopped
2 Chicken Breasts, skin and bone on
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
Preheat oven to 350º. Chop onion and place on the bottom of a roasting pan lined with foil. Pat chicken breasts dry. Combine spices and rub all over chicken. Roast in the oven, skin side up for 35 minutes, or until the juices run clear.
Remove from oven and let rest. When cool enough to handle, remove skin and shred the chicken with a fork. Put back in a sautee pan with the onions that are at the bottom of the roasting pan. Add 1/4 tsp of cumin, chili powder, oregano and salt. Stir in 1 Tbsp cilantro. Cook for a minute or so to pump up the flavor a little more.
I reserved about 1/2 a breast to make a chicken quesadilla for the little one.
Roasted peppers: Place 2 poblano peppers under the broiler until black, about 2 minutes. Flip and blacken the other side. Place the blackened peppers in a ziplock bag, sealed, for 10 minutes. This will loosen the skin. Peel the roasted peppers; stuff with chicken mixture. Add 1/4 c cheese on top of non-paleo version. Broil until melted. Serve with green onions, guacamole, and salsa.
note: I used the red pepper as a salad topping!
Spicy Avocado Cilantro Dressing/Dip
1 Tsbp minced onion
1 garlic clove
1/4 tsp cumin
2 Tbsp lemon or lime juice
2 Tbsp water
1 1/2 Tbsp champagne or white wine vinegar
1/2 tsp salt
1/2 tsp pepper
Combine all the ingredients in a blender. Toss in a salad or use as a dip!
Three Diets, One Dinner