-Chicken Stuffed Pasilla Pepper with Pumpkin Seed and Cilantro Sauce

Suggested Wine Pairing: Ceja Sonoma Coast Sauvignon Blanc or Ceja Carneros Pinot Noir

Serves 6 people

Ingredients:

• 1 Rotisserie Chicken
• 6 Pasilla Peppers
• 1 cup of Parmesan Cheese (grated)
• ¼ cup of Dried Cranberries
• 1 ¼ cup of Toasted Pumpkin Seeds
• 2 cups of Arugula
• 2 bunches of Cilantro
• 1 – 8oz jar of Mexican Crème Fraiche
• Salt and Pepper (to taste)

Directions:
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.