Ingredients
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4
-
2
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1/2
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1
-
1
-
1
-
-
-
1
-
2
-
1 1/2
-
2
-
1/4
-
1
-
Directions
Poblanos Stuffed With Cheddar and Chicken, Another good recipe from Fine Cooking These could be made ahead of time and heated through in the oven at a later time or the next day , Light and tasty, not too spicy but very flavorful Judged delicious by family , I skipped the roasting and peeling of the peppers and the first time I made the recipe used canned Hatch (Poblano) peppers The next time used frozen poblano peppers They both worked out well and cut way down on the time
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Steps
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1
Done
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Position an Oven Rack About 4 Inches from the Broiler and Heat the Broiler on High. Line a Large Rimmed Baking Sheet With Foil. |
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2
Done
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Slit the Chiles from Stem to Tip and Set on the Baking Sheet. Broil, Turning Every Few Minutes, Until Blackened All Over, 5 to 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 the Baking Sheet. |
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3
Done
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Pure the Tomatoes, Onion, Garlic, Oregano, Cumin, Cinnamon, and 1/2 Teaspoons Salt in a Food Processor. Heat the Oil in a 12-Inch Skillet Over Medium Heat. Add the Pure and Cook, Stirring Frequently, Until the Liquid Has Evaporated and the Mixture Looks Thick and Pulpy, 8 to 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 With 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. |
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4
Done
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Broil the Peppers Until the Cheese Is Melting and the Top Is Beginning to Brown, About 4 Minutes. Top With the Remaining 1 Cup Cheese and Broil Until the Cheese Is Completely Melted, About 2 Minutes. |
