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Chicken and Beer Cheese Stuffed Anaheim Chilies

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Ingredients
  

  • 5 wt oz shredded sharp cheddar (about 2 cups)
  • 3 tbs cornstarch
  • ¼ cup sour cream
  • 1 cup red ale or malty pale ale
  • 2 large chicken thighs cut into small cubes
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp salt
  • ½ white onion chopped
  • 2 cloves garlic minced
  • 2 large Roma tomatoes diced
  • ¼ cup diced green onions
  • 4 large Poblano Chilies

Instructions
 

  • Preheat oven to 400.
  • In a blender or food processor add the cheese, cornstarch, sour cream, and beer. Process until smooth, set aside.
  • Sprinkle the chicken cubes with chili powder, onion powder, garlic powder, cumin, and salt, toss until well coated.
  • Heat the olive oil in a skillet over medium high heat. Add the onion, cook until softened, about 5 minutes. Stir in the garlic.
  • Add the chicken, cook until browned on all sides.
  • Pour in the cheese sauce, simmer until thickened, remove from heat, stir in the tomatoes and green onions.
  • Cut the stem off the chilies, remove the seeds inside. Spoon the chicken and cheese mixture into the peppers.
  • Place upright in oven safe coffee mugs, place coffee mugs on a baking sheet.
  • Bake at 400 for 15-18 minutes or until peppers have softened.