Creole Spanish Rice Dinner Mix 
Spice N' Herbs Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeDelve into the ultimate flavor explosion with these stuffed poblano peppers by @firehousegrub. These peppers are spicy, cheesy, and oh-so-satisfying.
Ingredients
-
6-8 poblano peppers roasted and skin peeled
-
4 chicken breasts
-
1 box of Tony Chachere’s Spanish Rice
-
1 can Rotel
-
2 tbsp butter
-
1-2 tbsp Tony Chachere’s Spice N Herbs seasoning
-
Juice from 1 lime
-
1/2 tsp chili powder
-
1/2 tsp cumin
-
1/2 block of cream cheese
-
8 oz sour cream
-
1 1/2 cups shredded Colby Jack cheese
- Clear
Directions
- Cook box of Tony’s Spanish Rice according to instructions.
- Preheat the skillet to medium heat.
- Season chicken with olive oil, lime juice, Tony’s Spice N Herbs, chili powder, andcumin.
- Cook chicken for 10 minutes per side or until chicken is at least 160 degrees F internally.Remove, let rest, and dice.
- Add diced chicken to rice with cream cheese and sour cream. Stir to combine.
- Stuff each poblano with chicken and rice mixture. Top with shredded cheese.
- Back at 450 until the cheese is melted on top. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe