Poblanos Stuffed with Cheddar and Chicken (or mushrooms)
Source: Adapted from Fine Cooking 12/08
6 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
Kosher salt
1 T olive oil
1 cup shredded cooked chicken, preferably dark meat (can sub chopped mushrooms)
1-1/2 cups cooked brown or white rice (can sub 1/2 black beans)
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1 T lime juice
Roast poblanos on grill, over gas burner or broiler just until skin is blistered, immediately place in plastic bag to steam and cool.
When cool enough to handle, slip off skins. Make a slit down one side and remove seeds.
Place the poblanos to the baking sheet.
Purée the tomatoes, onion, garlic, oregano, cumin, 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 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.
Bake the peppers in a 450 oven for 10 minutes until hot, top with remaining 1 cup cheese and return to oven until cheese is browned.
6 servings