Careme

Ingredients

• Ground chicken 1 lb $6.99-$7.99
• Poblano peppers 2 large $3.99-$4.99
• Organic tomato on the vine or Roma tomatoes 2 medium $3.32-$3.69
• Sweet onion or yellow onion 1 small $1.43-$1.99
• Organic green cabbage 1/4 head $1.10
• Lime 1 $0.59
• Avocado 1 $2.69-$5.00
• Organic garlic 2 cloves $2.89
• Cilantro bunch or organic cilantro 2 tbsp chopped $1.59-$2.19
• Olive oil 2 tbsp pantry
• Ground cumin 1 tsp pantry
• Chili powder 1 tsp pantry
• Smoked paprika 1/2 tsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Halve 2 large poblano peppers lengthwise and remove seeds. Rub lightly with oil and place cut-side up on a sheet pan.
3. Roast poblanos for 10 minutes while you prepare the filling.
4. Dice 1 small onion and 2 medium tomatoes. Mince 2 garlic cloves. Thinly shred 1/4 head cabbage. Dice 1 avocado. Chop 2 tablespoons cilantro.
5. Heat 1 tablespoon olive oil in a skillet over medium-high. Add onion and cook 3 minutes.
6. Add garlic and 1 lb ground chicken. Cook, breaking it up, until mostly browned, about 5 minutes.
7. Stir in diced tomatoes, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 3/4 tsp salt, and pepper. Cook 4 to 5 minutes until thickened.
8. Mix cabbage with juice of 1 lime, chopped cilantro, a pinch of salt, and the diced avocado.
9. Fill the roasted poblano halves with the chicken mixture. Return to oven for 8 to 10 minutes until peppers are tender and filling is hot.
10. Serve 2 stuffed pepper halves per person topped with the cabbage-avocado slaw.