POBLANOS STUFFED WITH CHEDDAR AND CHICKEN
Another good recipe from Fine Cooking. These could be made ahead of time and heated through in the oven at a later time or the next day.
Provided by CC G
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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 teaspoons 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 Facts : Calories 598.8, Fat 26, SaturatedFat 14.6, Cholesterol 69.3, Sodium 419.1, Carbohydrate 67.8, Fiber 2.9, Sugar 4.9, Protein 23.1
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Simpson Nicolas
[email protected]I'm not a fan of poblano peppers, but I loved this recipe! The chicken and cheddar filling was so flavorful that I didn't even miss the peppers.
Claudette Hoilet
[email protected]This recipe is a bit too spicy for my taste. Next time, I'll use milder poblano peppers.
Motive Beatz
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the combination of flavors.
Rony Vay
[email protected]I'm allergic to cheese, so I substituted vegan cheese in this recipe. It turned out great!
Neil Armstrong
[email protected]This recipe is a great way to use up leftover chicken. I also like that it uses poblano peppers, which are a healthy and flavorful ingredient.
Itz_blueberry butterflies
[email protected]I'm not sure about this recipe. The combination of chicken and cheddar cheese seems a bit strange to me.
lexi queen flower
[email protected]This recipe looks delicious! I can't wait to try it.
Paul Lindsey
[email protected]I thought this recipe was just okay. The chicken was a bit dry and the poblano peppers were not as flavorful as I had hoped. I would not make this again.
P Team
[email protected]Great recipe! The chicken and cheddar filling was flavorful and the poblano peppers were perfectly roasted. I will definitely be making this again.
Tawny Apple
[email protected]This was a delicious and easy recipe to follow! I used boneless, skinless chicken breasts and they cooked perfectly in the time specified. The cheddar cheese and poblano peppers were a great combination of flavors. I served this with a side of refrie