I’ve been meaning to share this recipe with you but to be honest I’ve been too lazy to post anything. I know, I’m terrible! I found this recipe in one of the many Fine Cooking magazines that I have. This recipe turned out delicious and it was easy to make. It makes a great appetizer or even a main dish.
The poblanos we got ended up being pretty spicy so I only ate one. My husband wasn’t too heartbroken since he ate the rest of them.
Poblanos Stuffed with Cheddar and Chicken
4 large poblano chiles
2 medium tomatoes
1/2 medium onion, chopped
1 large garlic clove, chopped
1 tsp. oregano, crumbled
1 tsp. ground cumin
1 Tbs. olive oil
2 cups shredded cooked chicken (I bought a rotisserie chicken and shredded it)
1 1/2 cups cooked rice
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
2 cups grated white Cheddar (I used Mexican Blend cheese)
Position a rack about 4 inches from the broiler and heat the broiler on high. Line a large baking sheet wirh foil.
Set the chiles on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Place the chiles in a ziplock bag and cool slighty. Once the chiles have cooled peel off the skins, cut the chiles in half leaving the stems on. Turn the chiles inside out and remove the seeds. Once the seeds have ben removed turn the chile right side out. Return the Poblanos to the baking sheet.
Puree the tomatoes, onion, garlic, oregano, cumin, and 1/2 tsp. salt in a food processor. heat the oil in 12-inch skillet over medium heat. Add the poree; cook, stirring until the liquid evaporates and the mixture looks think and pulpy, 8 to 11 minutes.
Take the pan off of the heat. Stir in the chicken and rice, then the cilantro, lime juice, and 1 cup of the cheese; season with salt to taste. Portion the filling among the pepper, wrapping their sides around the filling.
Broil the peppers until the cheese begins to melt and the tops begin to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.