Well, when I started this blog three years ago I really never thought I would still be working on it and adding to it, but here I am with my 100th RECIPE!!! Who knew one person could eat so much, just kidding this isn’t even a challenge.  I just want to thank everyone that has been reading and commenting and providing me with feedback and support I appreciate it all so much.  Hopefully my recipes provide you with inspiration at meal time or at least a rumble of hunger when you read them.  Thank you everyone so so much, from the bottom of my heart.

   Okay now onto this recipe.  This recipe was part of a contest so I have to thank my lovely teammates Joelle and Jena, we had a ball in the kitchen and the whole thing was awesome and delicious.  Also recently I have this thing for stuffing peppers, well this is the end all be all recipe (until I try something else of course)  but this is so flavorful, packed with protein, and easy.  This can be an appetizer, dinner, whatever its fabulous.  

Ingredients:

• boneless skinless chicken (either breast or tender, thigh probably would work too)
• jalapeños (pablanos worked also)
• spanish olives (the green ones with the orange on the inside)
• cottage cheese
• cream cheese(this is optional)
• cheddar cheese
• cumin, chile powder, dried garlic, salt pepper, and hot sauce(optional)

How to:

1. set the oven to 375, and spray the pan then place the defrosted chicken on the pan and sprinkle on a little bit of cumin and chile powder.  Then a little more garlic and pepper.
2. let that cook until done. mean while slice and de-core your jalapeños then place them in boil water to cook until tender.  This is about 10 minutes, less if you want them to be more spicy.
3. when those are done drain them and put them aside.
4. with your cooked chicken your going to cut it into cubes and place it in a food processor (if you don’t have one use two forks to shred it).  then place about 2.5 tablespoons of cottage cheese in, a tablespoon of olives in (less if you don’t like them), a less than generous handful of cheddar cheese, and about of cream cheese if you choose to use it.  this is also where you can add your dash of hot sauce
5. pulse this until well combined but not too much because then you pulverize your chicken.
6. one this mix is done, grab your jalapeños and place them open side up on a cookie sheet.  scoop this mixture then into the cooked jalapeños, so it is full but not too overflowing.
7. pop this into the oven for 20-30 minutes until it begins to turn golden brown on top and the mixture doesn’t look watery.  
8. and DONE! these are so delicious, and easy.  There like my second favorite meal now.

also if your looking for a quick side open up a can of black beans, rinse them, place them into a microwave safe bowl with a dash of cumin and chile powder and microwave for about 2 minutes until hot.  They are quick and easy! Also in the photo we served it with the beans, some cilantro lime rice, and pico de gallo, all recipes previously posted.