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2 (6-ounce) boneless, skinless chicken

breasts

2 chipotle peppers (from a can of chipotles

in adobo)

Salt

1/2 cup Cotija, crumbled

1 tablespoon coarsely chopped cilantro

leaves

Kosher salt and black pepper

12 roasted piquillo peppers, drained Cilantro Aioli (see recipe)

Cilantro leaves, for garnish

In a medium saucepan, combine chicken and chipotle peppers and cover with lightly salted water.

Simmer over low heat 20 minutes or until very tender.

Remove chicken from water and discard cooking water and peppers. Allow chicken to cool, then shred meat into a bowl.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Stir Cotija and cilantro into prepared chicken.

Season with salt and pepper to taste. Stuff peppers with chicken mixture and arrange on prepared baking sheet. Bake 20 minutes or until stuffing is heated through. Serve with aioli and garnish with cilantro. Makes: 12

Per serving: 54 calories (percent of calories from fat, 34), 8 grams protein, 1 gram carbohydrates, 1 gram fiber, 2 grams fat (1 gram saturated), 22 milligrams cholesterol, 50 milligrams sodium.

CILANTRO AIOLI

1/2 bunch cilantro, leaves and stems, roughly

chopped

1 egg

2 tablespoons lime juice

1/2 teaspoon kosher salt

1 cup Spanish olive oil In the bowl of a food processor, combine cilantro, egg, lime juice and salt. Process until smooth. Drizzle in olive oil. Mixture will emulsify and have a consistency like mayonnaise. Makes: 1 1/4 cups Per tablespoon: 100 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, no fiber, 11 grams fat (2 grams saturated), 11 milligrams cholesterol, 51 milligrams sodium.

Vino Venue’s Chicken-Stuffed Peppers

CONTRIBUTED BY VINO VENUE