Stuffed Poblanos with Chicken & Cheddar

Stuffed Poblanos with Chicken & Cheddar:

Serves: 4

Time: 30 minutes

Ingredients:

• 4 large poblano chilies

• 2 medium tomatoes, chopped

• ½ medium white onion, chopped

• 1 large clove garlic, chopped

• 1 tsp dried oregano, crumbled

• 1 tsp ground cumin

• 1 tbsp olive oil

• 2 cups shredded cooked chicken

• 1 ½ cups cooked brown or white rice

• 2 cups grated sharp or extra sharp white cheddar (about 7 oz)

• ½ cup chopped cilantro

• 1 tbsp lime juice

• Salt to taste

During the summer months, I try and avoid turning on the oven. I prepared the peppers on the grill rather than in the oven.

Directions:

1. Either in broiler or on the grill: Broil/grill, turning every few minutes. Let cool slightly, peel off the skins, and cut the seed cores, leaving the stem on. Turn the chilies inside out, flick out any remaining seeds and turn right side out. Return the poblanos to the baking sheet.

2. Puree the tomatoes, onion, garlic, oregano, cumin, and ½ tsp salt in a food processor. Heat the oil in a 12-inch skillet over medium heat.

3. Add the puree and cook, stirring frequently, until the liquid has been evaporated and the mixture looks thick and pulpy, 8-11 minutes. Remove the pan from the heat.

To be honest… I did not have the energy to puree and have this part of the recipe get “thick and pulpy”. As long as the mixture has the right consistency, I think it would be a personal preference!

4. Stir in the chicken and rice, ½ of the cheese, cilantro, and lime juice. Season with salt.

5. Divide the filling among the peppers, wrapping the sides of the peppers up and around

the filling, some of which will still be exposed.

6. Broil (or grill) the peppers until the cheese is melting and the top is beginning to brown,

about 4 minutes.

7. Top with the remaining 1 cup cheese and broil until the cheese is completely melted,

about 2 minutes.

UNFORTUNATELY, after I had finished slaving over my beautiful peppers, they were involved in a traumatic incident involving fatal contact with my patio. While I do not have any photographic evidence of my creation, this recipe was inspired by Fine Cooking’s recipe where you can see more pictures!

The image below from Fine Cooking and is what your peppers should look like: