Thursday, November 29, 2012

Chicken and Cheddar Stuffed Poblanos


When I saw these on a Debby's blog, A Feast for the Eyes, I knew that they would be making an appearance at my house...and what a great idea!  They are delicious.  I have always liked stuffed peppers but had only stuffed bell peppers.  I have been missing out!

I had some leftover chicken and only had to cook a little rice, chop a little tomato, onion and cilantro and grate some cheese...very easy and quite tasty.

Chicken and Cheddar Stuffed Poblanos
A Feast for the Eyes and Fine Cooking, December 2008

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 rated 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. (I used a spoon to scrap out the seed cores.)  Turn the chiles inside out, flick out any remaining seeds, and turn right side out.  Return the poblanos to the baking sheet.

Puree 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 puree 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 of cheese and broil until the cheese is completely melted, about 2 minutes.

PRINTABLE RECIPE


I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Michael at Rattlebridge Farm and Foodie Friday hosted by Diane at Simple Living.

12 comments:

  1. I have always wanted to try Poblanos; your recipe and photos make it hard to resist.
    Rita

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  2. I've never cooked poblanos but I love them. Great recipe to get my feet wet. Please bring this by foodie friday on Simple living and eating today.

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  3. Oh, yum! You did a beautiful job with this. Thanks so much for the blog link and love. Debby

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  4. Yum, don't those peppers look delicious! Love this as an alternative to our usual stuffed bell peppers.

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  5. Wow Kathy - these sound delicious and look even better. Wish I'd looked at this yesterday as we just turned the last of our poblanos into green chile sauce - luckily I can buy them at the store.

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  6. i've always liked chicken stuffed with peppers and cheese, but turning it around like this is a great idea!

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  7. Hi Kate,
    This is my kind of food and I can't wait to try this recipe! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  8. Kate, these sound and look amazing - what a wonderful, flavorful way to use leftover chicken! Maybe I'll forget the leftovers and buy a rotisserie chicken just for these, thanks!

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  9. My family would love this recipe. We eat Mexican food at least once a week.

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  10. I'm loving this one. Poblano peppers are my favorite. I just found a shrimp stuffed poblano recipe ... now I can't decide which one to make first. :)

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