POBLANOS STUFFED W/ CHEDDAR & CHICKEN

By LindaW1955

Ingredients

• 4 large poblano peppers
• 2 medium tomatoes, chopped
• 1/2 medium white onion, chopped
• 1 large clove garlic, chopped
• 1 tsp dried oregano, crumbled
• 1 tsp ground cumin
• generous pinch ground cinnamon
• Kosher salt
• 1 TBS olive oil
• 1 1/2 cups shredded cooked chicken, preferably dark
• 2 cups grated sharp cheddar, about 7 oz
• 1/4 cup chopped fresh cilantro
• 1 TBS lime

Details

Servings 4

Preparation

Step 1

1. Position oven rack about 4" from the broiler and heat the broiler on high. Line a large rimmed baking sheet w/ foil.
2. Slit the chiles from stem to tip and set on baking sheet. Broil, turning every few minutes until blackened all over 5-8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to baking sheet.
3. Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon and 1/2 tsp salt in a food processor. Heat the oil in a 12" skillet over medium high heat. Add the puree and cook, stirring frequently until the liquid has evaporated and the mixture looks thick and pulpy, 8-11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro and the lime juice. Season to taste w/ salt. Divide the filling among the peppers wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
4. Broil the peppers until the cheese is melting and the top is begiining to brown, about 4". Top w/ the remaining 1 cup cheese and broil until cheese is melted, about 2".