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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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Serves 4-6


6 Large Poblano Peppers

1 Can Black Beans, Drained and Rinsed

1 Bunch Green Onions, Chopped

1 Cup Shredded Chicken

1 Cup Leftover White or Mexican Rice

1 Cup Corn Kernels

1 Cup Monterey Jack Cheese, Shredded

1/2 Cup Sour Cream

1 Tbsp Taco Tuesday


Preparation:


Preheat oven to 350º


Begin by cleaning the peppers. Carefully cut a slit down one side (set it on the counter to see which angle allows is to stand), gently pry open and remove the seed pod. Rinse and set aside.






In a large bowl add the chicken, onion, corn, cheese, rice, beans, sour cream and 1 tbsp of Taco Tuesday, mix well.




Spray a baking pan with cooking spray and place cleaned pepper in the pan. Using your hands to squeeze together a handful of filling and add to each pepper. You want them truly “stuffed” over the tops.  





Sprinkle with cheese and bake for 30 minutes.




Enjoy! 

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