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Chicken Stuffed Poblanos




Source of Recipe


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List of Ingredients




CHICKEN-STUFFED POBLANOS

8 medium poblano chiles
2 small skinless, boneless chicken breast halves
1 large onion, finely chopped
1 tablespoon vegetable oil
1/4 cup water
2 large plum tomatoes, finely diced
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces Monterey Jack cheese, cut into 1/4-inch dice



Recipe



Heat Grill. Grill and turn chiles until they are blistered, but not blackened. Don't let them get too soft or they will be hard to work with. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning to blister all sides.) Transfer immediately to a large bowl, cover with plastic wrap and allow chiles to steam for 10 minutes. Set aside.

Lightly brush chicken breasts with oil and Southwest seasoning of some kind (I used Penzey's), and grill (or broil 6 inches from heat) until done. Set aside to cool slightly.

For 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. Season with salt and pepper. Remove from heat.
Chop chicken breasts and stir into tomato mixture. Season with salt and pepper. Cool completely, then stir in cheese.

Preheat oven to 350°F.

Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).

Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish, keeping the slit toward the top, and cover tightly with foil.

Bake chiles in middle of oven until cheese is melted, about 30 minutes.

Chiles can be stuffed 1 day ahead , covered and refrigerated until time to bake. Let set at room temp (especially if using pyrex baking dish) for 15 to 20 minutes then bake.