The Melon Margarita’s juicy sweetness balances the smoky poblano peppers and chipotle seasoning. Lime crema adds a refreshing finish that connects naturally with the cocktail.
INGREDIENTS
4 large poblano peppers
1 tablespoon olive oil
1 pound ground chicken
½ small red onion, diced
2 garlic cloves, minced
1 cup corn kernels
1 cup cooked rice
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chipotle chile powder
½ teaspoon kosher salt
1 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
For the lime crema:
½ cup sour cream or plain Greek yogurt
1 tablespoon fresh lime juice
½ teaspoon lime zest
Pinch of salt
INSTRUCTIONS
Preheat the oven to 400°F.
Cut the poblano peppers in half lengthwise and remove the seeds. Arrange them cut-side up in a lightly oiled baking dish.
Bake the empty peppers for 10 minutes to begin softening them.
Meanwhile, heat the olive oil in a skillet over medium-high heat.
Add the chicken and onion. Cook for 6–7 minutes, breaking the chicken into small pieces.
Add the garlic, corn, cumin, smoked paprika, chipotle powder and salt. Cook for another two minutes.
Stir in the rice, half the cheese and one tablespoon of cilantro.
Fill the poblano halves with the chicken mixture and top with the remaining cheese.
Bake for 15–18 minutes, until the peppers are tender and the cheese is melted.
Combine the sour cream, lime juice, lime zest and salt.
Drizzle the stuffed peppers with lime crema and garnish with the remaining cilantro.
