Creole Spanish Rice Dinner Mix 
Spice N' Herbs Seasoning 
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
Get RecipeDelve into the ultimate flavor explosion with these stuffed poblano peppers by @firehousegrub. These peppers are spicy, cheesy, and oh-so-satisfying.
Ingredients
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6-8 poblano peppers roasted and skin peeled
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4 chicken breasts
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1 box of Tony Chachere’s Spanish Rice
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1 can Rotel
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2 tbsp butter
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1-2 tbsp Tony Chachere’s Spice N Herbs seasoning
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Juice from 1 lime
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1/2 tsp chili powder
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1/2 tsp cumin
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1/2 block of cream cheese
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8 oz sour cream
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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!
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from our Cajun Country Cookbook
Tony’s Oven Roasted Turkey
Simple, juicy, and full of family-style flavor. This Tony’s turkey, seasoned inside and out by @Chef…
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