change it up: Use cooked, shredded beef and beef broth instead of chicken. Use different kinds of bell peppers, or add a spicy hot pepper or roasted jalapeño if you like it hotter. side note: To roast the poblano pepper simply place the whole pepper over a low, open gas flame directly on the grate, turning regularly with tongs until the skin is blackened on all sides. Set the pepper aside in a bowl and cover it for a few minutes before gently removing the blackened skin with your hands. If the pepper is still very hot to touch, you may run it under some warm water while you remove the blackened skin, but this may weaken the flavor of the pepper slightly, so waiting for it to cool just enough to be able to handle it is ideal. Use the seeds if you like, poblanos aren’t known for being super hot.
Get recipes delivered to your inbox every week