SigMT

84 | SIGNATURE MONTANA INGREDIENTS: • 4 fresh Poblano peppers, medium to large • 2 cups Jack cheese • 1 cup sharp Cheddar cheese • 4 cups shredded chicken • Salt and pepper to taste INSTRUCTIONS: 1. Preheat oven to 350 degrees 2. Char Poblano peppers on the grill until all sides are charred. Place in a plastic bag, seal, and let sit for 20-30 minutes. 3. Once the peppers have sat, take them out of the bag and gently peel the charred skin from the pepper. 4. Carefully wash the peeled peppers under cold water and set them aside to dry. 5. Once dry, divide the Jack cheese between the peppers evenly. 6. Season the shredded chicken and add evenly between the peppers. 7. Add Cheddar cheese evenly to each pepper and place in an oven-safe pan. Sauce INGREDIENTS: • 2 cups roasted Red Bell pepper • 2 jalapenos • 2 teaspoons Kosher salt • 1 teaspoon black pepper • 1 teaspoon fresh garlic • 2 tablespoons lime juice • 1 tablespoon cilantro INSTRUCTIONS: 1. Add all ingredients to a blender or food processor and set on high until well mixed. (if the sauce is too thick, add a ¼ cup of water) 2. Add sauce to pan with stuffed Poblanos. 3. Cook at 350 degrees until the internal temperature reaches 165 degrees. Cilantro Lime Rice INGREDIENTS: • 3 cups rice • 4 cups chicken stock • ¼ cup lime juice • 2 tablespoons cilantro, chopped • 1 teaspoon Kosher salt INSTRUCTIONS: 1. Add chicken stock to the pan and bring to a low boil. 2. Add the rice, stir and cover 3. Allow to cook according to the directions on the rice package. 4. Once done cooking, add cilantro, lime juice, and salt. Stir and Serve. Servings: 4 Stuffed Poblano w/ Cilantro Lime Rice

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