One of the simplest and quickest no-fuss ways to cook meat and vegetables is on a sheet pan.

Here, in less than an hour, you can have a tasty meal that sets you up with two leftover lunch rellenos or a second night of dinner. Use our Tomato Compote, or a marinara, with a bit of ancho chili powder to coat the chicken. Then  layer over a bed of scramble egg, goat cheese, diced onion, and jalapeño. These rellenos are more satisfying and filling with the addition of chicken and tomato and will be perfect for either lunch or dinner. They reheat easily without losing any texture (because the peppers have not been overcooked), and taste and look as great as when first made!

Directions:

If you want to make Tomato Compote, start 30 minutes early to have ready, or do ahead. Or substitute with a marinara.

Turn oven to 400 degrees.

Line sheet pan with parchment paper. Give peppers a rinse and good dry and arrange peppers and chicken on sheet pan, spacing as shown below.  Cover chicken with Tomato Compote or marinara and add salt and pepper.

After 20 minutes gently remove peppers from pan—you still want them to hold their shape nicely and not be overcooked. Place peppers on cutting board or plate and return chicken to oven for another 12 to 15 minutes. Carefully make a slit lengthwise down the large pasilla or poblano peppers, and using gloves (if you hands are sensitive) remove the seeds with your fingers or a knife and spoon. Take care not to sever the skin and try to save the stem if possible. ALWAYS WASH YOUR HANDS AFTER TOUCHING PEPPER SEEDS AND KEEP AWAY FROM EYES.

Seed and dice the jalapeno pepper, using gloves for seeds or carefully using tip of a knife. Wash your hands and the cutting board after seeding peppers.  Jalapeño seeds will burn eyes and fingers more than the Pasilla peppers as they are hotter.

Dice one cup of red onion. We used a Cuisinart.

Crack 5 eggs into a bowl and give a little mix with a fork. Add the goat cheese, diced onions and jalapeno, and using the fork to lightly combine. Warm skillet and add a few tablespoons butter or oil to coat bottom of the pan. Add egg mixture and cook on low heat like scrambled eggs, stirring frequently.

Remove chicken from oven and test for doneness. Set on plate or cutting board to cool for several minutes. Add ancho chili powder to a cup of Tomato Compote or marinara and place in bowl large enough to mix in chicken.

Stuff peppers with egg mixture while chicken cooling. Bone and skin chicken (saving both bones and the tomato-covered skin in a zip lock bag in the freezer for later use in making broth). Toss chicken into bowl with Tomato Compote or marinara until well coated. Then place chicken over the top of the egg layer in each pepper and finish with a bit of grated cheddar cheese, if desired. Serve immediately.

To store, place in a glass-covered container or if taking to work, in a quart to-go container for easy transport.