Rachel Ray's Chili Suizas Bake |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Rachel Ray's Big Orange Book Ingredients:
3 large poblano peppers |
2 tablespoons extra virgin olive oil |
2 lbs ground chicken |
1 onion, chopped |
1 jalapeno, seeded and finely chopped |
4 garlic cloves, finely chopped |
tomatillo, peeled, rinsed, and halved |
1/4 cup fresh cilantro |
2 cups chicken stock |
2 teaspoons honey |
salt |
pepper |
1 lime, juice of |
1/2 cup creme fraiche |
3 cups tortilla chips, lightly crushed |
1 cup shredded swiss cheese (' 1/3 lb) |
1 cup monterey jack cheese, shredded |
Directions:
1. Heat broiler to high. Place poblanos under broiler and char until blacked on all sides, 10-12 minute Leave oven door open for steam
2. Heat EVOO in high-sided oven proof skillet over med-high heat.
3. Add chicken and brown lightly, 3-4 min, then stir in onions, jalapeno, and garlic.
4. Cook 5 min to soften onions.
5. While mixture cooks, place the tomatillos and cilantro in food processor and process until smooth.
6. Pour tomatillos into chicken mixture and stir.
7. Stir in chicken stock and honey, season with salt and pepper, then simmer for 10 minute.
8. When poblanos have cooled, remove seeds, chop the peppers, and stir into the chili. Remove the chili from the heat and stir in lime juice.
9. Spoon dollops of creme fraiche onto the chili, spacing them evenly across the pan.
10. Cover the surface with layer of crushed chips and top with swiss and monterey jack cheeses.
11. Place under broiler just until brown and bubbly, 30 seconds - 1 minute.
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