Peppers are more like a passion in our kitchen and poblanos are one of my favorites!
Life has been much different lately with The Captain home from the hospital recovering from surgery. Grocery store rotisserie chicken has become my best friend! This recipe is perfect for what I pick off of the chicken for a leftover meal.
Can't wait to try this recipe :)
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
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.
nutrition information (per serving):
Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 14; Protein (g): 37; Monounsaturated Fat (g): 9; Carbohydrates (g): 28; Polyunsaturated Fat (g): 2.5; Sodium (mg): 570; Cholesterol (mg): 125; Fiber (g): 5;
Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 14; Protein (g): 37; Monounsaturated Fat (g): 9; Carbohydrates (g): 28; Polyunsaturated Fat (g): 2.5; Sodium (mg): 570; Cholesterol (mg): 125; Fiber (g): 5;
Source and credits:
photo: Scott Phillips
From Fine Cooking 97, pp. 21
December 31, 2008
