Poblanos Stuffed with Cheese and Chicken

By prairiemama

These are not the stuffed peppers of your childhood—they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover cooked chicken and rice speeds up the already quick prep.

Ingredients

• Filling:
• 4 large poblano chilies
• 2 medium tomatoes, chopped
• 1/2 medium onion, chopped
• 1 large clove garlic, chopped
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon cumin
• Generous pinch cinnamon
• salt
• 1 tablespoon olive oil
• 2 cups shredded chicken
• 1 1/2 cups cooked rice
• 2 cups grated cheese
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Details

Servings 4
Preparation time 16mins
Cooking time 22mins
Adapted from finecooking.com

Preparation

Step 1

Poblanos:
1. Broil peppers 4-inches away from broiler on foil-
lined sheet pan.
2. Slit the chilies from stem to tip and set on pan.
3. Broil turning every few minutes, till black all over (5- 8 minutes).
4. Cool slightly, peel skins, cut out the seed core,
leaving the stems on.
5. Turn inside out, remove any seeds, turn right side
out.
6. Set on sheet pan.

Filling:
1. Puree tomatoes, onion, garlic, oregano, cumin,
cinnamon and ½ tsp salt in.
2. Heat oil in a 12-inch skillet over medium heat.
3. Add the puree and cook, stirring frequently, till the
liquid has evaporated and the mixture is thick and
pulpy, 8-11 minutes.
4. Remove from heat
5. Stir in the chicken and rice, then 1 cup cheese,
cilantro and lime juice.
6. Season to taste with salt.
7. Fill peppers, wrap the sides of the peppers up and
around the filling, leaving some exposed.
8. Broil until the cheese is melting and top is starting
to brown, bout 4 min.
9. Top with rest of cheese, broil till cheese is
completely melted, 2 minutes.
10. Top with salsa verde and avocado.

*¾ c. rice, 1 c. black beans and corn. Bake at 425 for
15-20 minutes