La Fogata Grilled Peppers and Chicken


  • Juice of 1 lime
  • 1 chicken breast (single)
  • Garlic salt to taste
  • Pepper to taste
  • Oil
  • 2 large poblano chiles
  • 8 oz Monterey jack or mild Texas goat cheese, cut into small pieces
  • Chicken stock
  • Sour cream or salsa


Squeeze lime juice over the chicken breast. Season with salt and pepper. Grill over a moderate flame, brushing both sides with oil. When cooked and tender, about 12 to 15 minutes, remove the skin and shred the meat. Set aside. Or, bake in a 350° F oven, seasoning in the same way, for 15 minutes.

Do not peel the peppers at this time. Wash them and then, using a sharp knife, make a circular cut to remove the stem in one piece, and set it aside. Remove the seeds and veins.

Stuff the prepared peppers with a combination of chicken and cheese, moistened with a scant amount of chicken stock. If using an open grill (indoor or outdoor), return the stuffed peppers to the grill and cook on both sides until the peel is charred. Take care not to burn. Remove, pulling away the peel, and then replace the top for garnish.

Serve with sour cream or a light tomato salsa. Or note the creamy cheese sauce in the variation.

Variation: Serve this dish with a sauce of sour cream and cheeses. In a small skillet over medium-low heat, stir together 3 1/2 ounces cream cheese and 2 tablespoons grated Parmesan cheese until melted. Add 1/2 cup sour cream and continue cooking just long enough to heat through. Spoon over the peppers and, if desired, top with chopped pecans, lightly Sautéed in butter.

Makes 2

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