Chicken and Cheese Chilies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Steve Tomasek of Castle Rock, Colorado, fills poblanos with shredded chicken, cheese, and vegetables. Ingredients:
2 boned, skinned chicken breast halves (3/4 lb. total), each cut into quarters |
1/2 cup chopped onion |
1/4 cup chopped tomato |
1 tablespoon olive oil |
2 teaspoons minced garlic |
1/2 teaspoon ground cumin |
1/4 cup chopped red bell pepper |
1 can (4 oz.) diced green chilies |
1 1/4 cups (5 oz.) shredded jack cheese with chilies |
about 1 pound fresh poblano chilies (also called pasillas; 6 to 8, equal-size), rinsed |
crème fraîche or sour cream |
salt |
Directions:
1. Rinse chicken and pat dry. In a 10- to 12-inch nonstick frying pan over medium heat, combine chicken, onion, tomato, oil, garlic, and cumin. Stir often until chicken is slightly pink in center of thickest part (cut to test), 6 to 10 minutes.
2. Let stand until chicken is cool enough to touch, then tear meat into shreds. Return to pan. Add bell pepper, canned chilies, and cheese; mix.
3. Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins.
4. Mound chicken mixture equally in chili halves. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.
5. Bake in a 375° oven until the poblanos are tender when pierced, about 35 minutes.
6. Serve chilies with a spatula. Add crème fraîche and salt to taste.
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