Juana's Chicken-Stuffed Poblanos |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
8 medium poblano chiles (1 1/4 lb) |
1 large onion, finely chopped |
1/2 tablespoon corn oil |
1/4 cup water |
2 plum tomatoes, finely diced |
2 cups chopped cooked chicken breast meat |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
2 1/2 oz monterey jack cheese, cut into 1/4-inch dice (2/3 cup) |
Directions:
1. Roast chiles: Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart). Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.
2. Make filling: Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat.
3. Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
4. Stuff and bake chiles: Preheat oven to 350°F.
5. Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
6. Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
7. Bake chiles in middle of oven until cheese is melted, about 30 minutes.
8. Cooks' note: Chiles can be stuffed 1 day ahead and chilled, covered.
9. Each serving about 200 calories and 10 grams fat Nutritional analysis provided by Gourmet
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