Recipes from Pilgrim's Kitchen

• 2/3 cup dairy sour cream
• 1/3 cup mayonnaise
• 4 scallions (green onions) finely chopped, green tops included
• 1 small jalapeno, seeded, finely diced
• 3 tablespoons finely chopped fresh cilantro
• 4 small poblano peppers
• 6 ounces Pepper Jack cheese, cut into 4 strips (1 ½-ounces each)
• 4 Pilgrim’s Pride boneless skinless split chicken breasts
• 1/2 cup buttermilk
• 1 cup finely crushed tortilla chips
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3 tablespoons canola oil or vegetable oil

Roast whole poblano peppers over hot grill, under broiler or over gas flame of stove. Turn frequently to ensure even roasting and cook until skin is charred and blistering. Placed roasted peppers in plastic bag to steam. When cool enough to handle, cut vertical slit in peppers and remove seeds and stem ends. Remove skins by gently scrapping with knife. Rinse, pat dry with paper towels, and stuff each pepper with a 1 1/2-ounce stick of cheese. Set aside.

Preheat oven to 375°F. Place chicken breasts between sheets of plastic wrap and flatten with meat mallet to ¼-inch thickness. Place cheese-filled pepper in center of each breast. Fold sides over and roll up, enclosing pepper completely. Secure with wooden toothpicks. Place buttermilk in shallow dish. Place crushed tortillas in separate dish and add seasonings, stirring to blend. One by one, dip stuffed chicken in buttermilk and roll in tortilla mixture, pressing lightly to coat all sides. Set aside.

Place oil in large non-stick skillet and heat on medium high. Place chicken in hot skillet and carefully sauté about 3 to 5 minutes per side until lightly browned. Remove chicken to baking sheet coated with baking spray. Bake in preheated oven 20 to 25 minutes until chicken is done and temperature on meat thermometer is 160°F. To serve, remove toothpicks, place on serving plate and serve with Cilantro Sauce. 4 servings