I had every intention of not blogging today since I'm still regrouping from vacation, but after I made dinner last night I thought you all would be very mad if I didn't share this with you. Before I share the recipe, do you find it ridiculously hard to re-adjust to life after vacation? Not only did I go back to work with 219 emails to go through, (literally) but then there is the unpacking, sorting through the mail, grocery shopping, laundry, and the overall adjustment of not waking up to a pond with swans in it is killin' me! Luck is on my side though, because I didn't realize it was a 3 day weekend until today. Thank. Goodness.
While I was taking care of one of these chores, I stumbled across the idea for last nights dinner. I'm totally that person that grabs a magazine while checking out at the grocery store and tries to flip through it as quickly as possible, hoping deep down the line takes a little longer just so I can read more magazines. When we were grocery shopping the night we got back (and I practically only had one eye open) I grabbed a clean eating magazine while we were in line, but only had about 2.4 seconds to look at it. I flipped to a page with a picture of a stuffed poblano pepper but didn't get the chance to look at what was in it. BUT, the inspiration was still there!
Toppings of choice:
Pepper Jack Almond Cheese
(It would also be great with spanish style rice, but I try not to do starchy carbs with dinner)
1. Make salsa chicken by placing chicken breasts, one bottle of salsa, and one can diced green chili's in the crock pot for 5 hours.
2. Roast poblano pepper in oven at 375 for about 20 minutes or until the outside starts to turn black.
3. Slice pepper down the middle and stuff with chicken and your favorite toppings.
So glad I was the annoying girl that picked up a magazine in the checkout line! Yum!