Preheat oven to 350F. Cut 3 bell peppers lengthwise in half and remove the seeds and stems. Salt and pepper the inside of the peppers and set aside. In a medium pan heat 2 tbsp olive oil and add 1 butterflyed chicken breast. Cook over medium heat for 5 minutes each side. Remove chicken, then add 1 chopped red onion, 1 diced pasilla bajio pepper, and 1clove minced garlic. Saute until tender, about 5 minutes, then remove from heat and combine with 1 cup queso fresco cheese, all shredded chicken breast, 2 tbsp diced parsley, 1 tsp chili powder, and 1 tsp cumin. Spoon chicken mixture into the cavity of the bell peppers. Bake in oven for 20-25 minutes, or until the peppers are tender. Plate with the tomatillo salsa and more crumbled queso fresco.

 

 

 

 

 

To make vinaigrette combine 1 tbsp red wine vinegar, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp ground black pepper. Roughly chop lettuce and dress with vinaigrette. 

Preheat oven to 400F. 

Heat 3 buffy squash in the microwave for 4 minutes. Remove, allow to cool, then cut off top 3/4 inch from the stem. Scoop out seeds. Place 1/3 tbsp butter in each cavity. Set squash in baking dish. 

In a large skillet over medium heat add 2 tbsp olive oil. Cook 1 butterflyed chicken breast, 5 minutes each side. Remove chicken from pan and add 1/4 cup chopped red onion, 1/4 cup chopped celery, and 1/4 cup chopped carrots. Cook until the begin to soften, about 10 minutes. Deglaze the pan with 1/2 cup white wine.

 

Meanwhile, cook 1/2 cup dry rice.