Posted by Abby Branham
Prior to having our daughters, Drew and I would regularly get together with good friends for cuisine theme dinners. Mexican, Thai, German, Italian, and Caribbean…so fun…so delicious. It’s been a while, so a few weeks ago we all pulled our respective kiddos together for a throwback to our cuisine theme nights and this time we picked Mexican.
For my dish, I went with Cheesy Chicken and Corn Stuffed Poblano Peppers, because I love poblano peppers. My mother-in-law Judy found this recipe in the September 2015 edition of the Rachel Raye Magazine and it’s been sitting in a pile of recipes I have been wanting to try. In all honesty, I am usually hesitant to try Rachel Raye recipes because I’ve found they require a lot of prep. This recipe had some time saving ingredients though (which by now you know is a deal breaker for me) so I gave it a go. The result? A big thumbs up. If you want to give this recipe a try there is a printable recipe card at the bottom of this post.