Some cosmetic changes in preparation for larger site changes in the works.

Close
Curious1

Poblanos Stuffed with Cheddar and Chicken. These were delicous and fun to make. Recipe is from

Veteran Member
7177 posts
Joined: Dec 9, 2005

Options

Posted to Thread #13459 at 2:13 pm on Jan 16, 2009

Fine Cooking. I didn't have a white onion, used Spanish, used Mexican oregano and white rice. I roasted a large bone-in chicken breast half ala Barefoot Contessa as she does for chicken salad. Dry well, coat with olive oil and generously salt and pepper. Roast in a 350 oven for about 40 minutes, but mine took longer. It also took longer to broil the chiles in an electric oven.

My filling was cold when it went into the chiles, so I broiled them for about 5 minutes, turned off the oven and left them in it with the door closed for another 5 minutes before adding the cheese and leaving another few minutes for the cheese to melt. They were nice and hot all the way through.

Served with guac and chips, salsa and refried beans. REally good.

Poblanos Stuffed with Cheddar and Chicken

4 large poblano chiles
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
2 cups shredded cooked chicken, preferably dark meat
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice


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.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée 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 the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

From Fine Cooking 97, pp. 21

Link: http://www.finecooking.com/recipes/poblanos-stuffed-cheddar-chicken.aspx


Other messages in this thread: