Suggested Wine Pairing: Ceja Sonoma Coast Sauvignon Blanc or Ceja Carneros Pinot Noir
Serves 6 people
Preheat the oven to 375 degrees. To prepare the rotisserie chicken pull the white and dark meat off the bone in bite size pieces leaving the skin off. In a bowl mix the chicken, arugula, cranberries (leaving a few for garnish) and parmesan cheese. Slice one side of the pasilla peppers and stuff with the chicken mixture. Place on a baking sheet and bake for 20 minutes at 375 degrees.
While the peppers are baking you can now prepare the simple yet tasty cilantro sauce. In a blender or food processor puree the washed cilantro, toasted pumpkin seeds (leaving a few for garnish), crème fraiche and salt and pepper. If the sauce is thick, just add a touch of water to thin it out. Keep the sauce at room temperature until the stuffed peppers are done.
To present this dish, pour the sauce on a plate and place the pepper right in the middle. Scatter a few of the reserved cranberries and pumpkin seeds around the plate and Wha-La...you’ve created a decadent dish.