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6 Roasted Poblano Chilies
2 Cups Cooked Shredded Chicken
1 Cup Rice
1 15 oz Can Black Beans, Rinsed
1 Tsp It’s a Mad, Mad Mole Seasoning
1 Cup Shredded Mexican Mix Cheese
6 Chile Pequin (optional)
1 15 oz Can Fire Roasted Tomatoes
1 Tbsp Canola Oil
1 Medium Onion, Chopped
2 Cloves Chopped Garlic
2 Tbsp Smooth Peanut Butter
1 Tbsp It’s a Mad, Mad Mole Seasoning
1 Tsp Mexican Oregano
2 Cups Chicken Stock
Handful of Tortilla Chips
Preheat oven to 350º.
This is super easy! Slice a slit on one side of your peppers and gently remove seed pod. Set in a baking pan.
To make stuffing simply combine chicken, rice, beans and It’s a Mad, Mad Mole seasoning and gently combine. Stuff the peppers quite full and top with cheese. Bake for 30 minutes.
While that is baking let's make the Mole Sauce.
If you choose to use the additional Chile Pequin for your sauce, they come dried and need to be soaked for 15 minutes in hot water. I love a little extra kick! The It’s a Mad, Mad Mole seasoning is fantastic! It is not spicy but very flavorful.
In a large skillet, heat the canola oil and add the garlic and onion. Saute until onion is translucent. Carefully transfer the onion mixture to a blender with the fire roasted tomatoes, peanut butter, chilies (drained, if using), oregano, chicken stock and tortilla chips. Blend until very smooth. Add the It's a Mad, Mad Mole and blend together.
Pour this mixture back into your sauce pan and simmer for 25 minutes.
Serve the Mole Sauce under the Stuffed Poblano Chili’s. Top with a little bit of Creama or sour cream diluted with a tbsp of milk.