How to make it

  • Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.
  • Broil 12 to 15 minutes, turning once or twice, until lightly charred and soft.
  • Meanwhile coat a large nonstick skillet with nonstick spray; heat over medium heat. Add chicken and onion, increase to medium-high heat and cook 5 minutes, breaking up chunks of chicken with a wooden spoon, until chicken and onions are lightly browned.
  • Add all but 1/4 cup enchilada sauce, 1 cup water, the barley, corn and cumin. Bring to a boil, reduce heat, cover and simmer 10 minutes or until barley is tender. Off heat, stir in cilantro. Spoon into pepper halves; drizzle with reserved enchilada sauce.

Reviews & Comments 4

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    " It was not good "
    chefelaine ate it and said...
    Your insane illegal use of my former avatar will do you no good.

    To quote you:

    Is THIS any way for a REAL cook to behave?
    I doubt it, madame.

    The offensive language posted above was not MY WORDING, but that of 'mountain mama'.
    I am merely QUOTING her for all to see.
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    " It was excellent "
    greentreefrogs ate it and said...
    Wow is right looks good! "FIVE FORKS"
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    " It was excellent "
    minitindel ate it and said...
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    " It was excellent "
    momo_55grandma ate it and said...
    wow mighty tasty recipe thanks
    Was this review helpful? Yes Flag

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