Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To make ahead: Prepare through Step 3 up to 2 days ahead. Cover and chill up to 48 hours. Continue as directed from Step 4.
2 1/2 lean protein, 1 1/2 starch, 1/2 fat, 1/2 other carb, 1/2 vegetable