This recipe again comes from one of my favorite blogs
I made this recipe last week and it was delicious. It was actually the first time that I had roasted peppers and i'm not sure why I waited so long, they were yummy! The sour cream sauce is a must!
Chicken and Dressing:
1-2 red bell peppers, cored, seeded and flattened
1-2 yellow bell peppers, cored, seeded and flattened
1 pasilla pepper, cored, seeded and flattened
2 c. leftover roasted chicken meat, shredded
1/4 sweet yellow onion chopped finely
1-2 tsp olive oil
1/2 tsp cumin
1 clove of garlic, minced
juice of 1 lime
Position oven rack close to broiler and heat the broiler. Cover a baking sheet with tin foil. Put the cored, seeded and flattened peppers skin side up on a baking sheet: broil until blackened. Transfer to a small bowl, cover with plastic wrap and let cool 10 minutes. Once peppers are cool enough to handle, carefully remove skin (It should peep right off) Chop peppers into small pieces. Reduce oven temp. to 400. In a small bowl, combine the olive oil, cumin, garlic, lime, salt and pepper. Mix and set aside. (In the regular recipe she just combines the meat/peppers and onion in a bowl) I put chicken, onions and peppers in a frying pan and cooked until onions were soft and everything was warm. Remove from heat and toss with dressing. The recipe is for tostadas, but I found it easier to eat like a taco. Use costco's tortillas for best results :) Top with sour cream sauce.
Sour cream sauce:
1 c. sour cream
1 tbsp sweet yellow onion, finely chopped
2 Tbsp fresh cilantro, finely chopped
juice of one lime
1 clove garlic, minced
Combine all together in a bowl...