2 cups shredded cooked chicken, preferably dark meat
2- cups grated sharp or extra-sharp white Cheddar
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
Instructions
Position an oven rack about 4 inches from the broiler and heat
the broiler on high. Line a large rimmed baking sheet with foil.
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.
Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon,
and 1/2 teaspoon salt in a food processor. Heat the oil in a 2
inch skillet over medium heat. Add the puree 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.
Broil the peppers until the cheese is melting and the top is
beginning to brown, about 4 minutes. Top with remaining 1
cup cheese and broil until the cheese is completely melted,
about 2 minutes.
Originally Submitted
1/29/2018
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