cornbread baked in roasted red bell pepper with shredded spice rubbed chicken and guacamole

How's that for a recipe title? Really I just started getting creative in the kitchen after I asked Ben what he wanted for dinner and all he said was "guacamole?" Here is a dish built around that request. 

Cut 2 red bell peppers in half. Fill with corn bread batter (recipe below). Top with guacamole and shredded chicken (recipe below) and garnish with cilantro. Serve hot.

Fatten-Ben-Up Cornbread:

1 cup yellow corn meal

1/3 cup flour

2 teaspoons baking powder

½ heaping teaspoon salt

2/3 cup whole milk

1 egg

3 tablespoons shortening (I did 2 tablespoons shortening + 1 tablespoon bacon grease)

1 teaspoon sugar

Preheat oven to 450. Combine above dry ingredients. Combine wet ingredients in a separate bowl then beat into dry ingredients. Pour into red bell pepper “cups” and bake for about 20 minutes.

Shredded Chicken

I learned this great trick for perfectly restaurant style shredded chicken! Roast two boneless skinless chicken breasts (I rubbed mine with a Southwest Chipotle Rub first) on 375 F for about 20-30 minutes (for more moist chicken, pour about ½ an inch of chicken broth in the pan with your chicken). When chicken is cooked through, pour chicken and juice in your kitchenaid with the normal paddle attachment; turn it on low speed and watch it shred right up!

Southwest Chipotle Rub

1/3 cup brown sugar, packed

2 ½ tablespoons finely ground coffee grounds

2 tablespoons salt

1 ½ tablespoons granulated dry garlic

1 tablespoon paprika

1 ½ teaspoons dried oregano leaves

1/3 cup Tabasco brand chipotle pepper sauce