Issue link: http://www.wacmagazine.com/i/946983
MARCH / APRIL 2018 15 taste breakfast at the club Stuffed Anaheim Peppers Ingredients • 4 Anaheim chili peppers • 1 small rotisserie chicken • 1 tsp. Cajun seasoning • Salt and pepper to taste • 1 tsp. olive oil • 1 small onion, diced • 4 cloves garlic, chopped • 4 T. crumbled goat cheese • 2 T. fresh oregano • 1 lime, sliced into wedges • 1 egg • Chopped cilantro for serving • 3 T. cotija cheese, crumbled • Fresh salsa (optional) Instructions Preheat oven to 400 degrees. Roast Anaheim peppers (flipping once) for 20–25 minutes or until skins become charred. Remove from heat, cool slightly, then place into a plastic bag. Once cooled slightly, peel off skins and discard. Set peppers aside until ready to use. Shred chicken; season with Cajun seasoning, salt, and pepper; place into mixing bowl. Set aside. Heat oil in skillet until hot. Cook onion for five minutes, until soft. Add garlic and cook, stirring, for one minute. Remove from heat and add to mixing bowl with chicken. Add goat cheese and oregano. Mix well. Slice roasted peppers lengthwise and scoop out seeds. Spoon chicken-cheese mixture into the peppers and set into baking dish. Bake for 15 minutes. Remove from oven and place on plate. Squeeze lime juice over stuffed peppers and top with fried egg. Sprinkle with cilantro and cotija cheese. Serve with salsa (if desired).