Poblanos Stuffed With Cheddar And Chicken

Poblanos Stuffed with Cheddar and Chicken is a delicious and flavorful dish that combines the smoky heat of roasted poblano peppers with creamy melted Cheddar cheese and savory chicken.

The roasted poblanos are filled with the chicken and cheese mixture, and the sides of the peppers are folded up and around the filling. This helps to contain the flavorful filling and creates a beautiful presentation.

The stuffed poblanos are broiled until the cheese is melted and bubbly, and the tops of the peppers begin to brown. The final touch is sprinkling additional grated cheese on top, which melts and creates a gooey, cheesy topping.

The result is a dish that is both visually appealing and incredibly tasty. The combination of smoky roasted poblanos, creamy melted Cheddar, and flavorful chicken filling is sure to satisfy your cravings. Poblanos Stuffed with Cheddar and Chicken is a crowd-pleasing dish that can be enjoyed as a main course or as a special appetizer.

SERVES: 4

INGREDIENTS:

• 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. fresh lime juice

INSTRUCTIONS:

1. Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
2. 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.
3. 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.
4. Broil the peppers until the cheese is melting and the tops begin to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

NOTE:

• Traditional chile rellenos are stuffed, coated in an egg batter, and fried. This stuffed pepper variation has no breading, making it a lighter meal. Removing the seeds and white inner membrane of the pepper ensures they won’t be too hot; substitute black beans for the chicken to create a vegetarian variation of the dish.