-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
- 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)
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.