Poppin’ Chicken Pones
Makes 8 servings. Recipe is by Kim Brown, of Henegar, Ala.
4 poblano chili peppers
2 cups shredded chicken
1 (1.25-oz.) pkg. taco seasoning
1 (4-oz.) can chopped green chilies
1/2 cup cream-style corn
1 (10-oz.) can tomatoes with green chilies, drained
1 cup shredded Colby and Monterey Jack cheese blend
1 large egg
1/2 cup milk
1 (6.5-oz.) pkg. Martha White Yellow Cornbread & Muffin Mix
Spicy Ranch Sauce:
1/2 cup ranch dressing
1 tsp. chipotle hot sauce
1 tsp. lime juice
1. For pones: Heat oven to 400 degrees. Slice peppers in half lengthwise and remove seeds. Arrange on 12-by-15-inch cast-iron chef platter or in 12-inch cast-iron skillet. Combine chicken, taco seasoning, green chilies, corn, tomatoes, cheese, egg, milk and cornbread mix in large bowl. Mix well.
2. Fill pepper halves with equal portions of chicken mixture. Bake 30-35 minutes or until lightly browned.
3. For sauce: Stir together dressing, hot sauce and lime juice in small bowl. Drizzle sauce over pones.
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