Corn - Stuffed Poblano Chilies

Directions

1. 1
   Roast poblanos directly over flames of a gas burner or under a broiler, turning often with tongs, until charred on all sides.
2. 2
   Place in a bowl, covered with plastic wrap, let stand for 15 minutes.
3. 3
   When cool enough to handle, rub with paper towels to remove skins, being careful not to tear the flesh.
4. 4
   Cut a slit down the side of each poblano from stem to top.
5. 5
   Remove seeds, leaving stem intact.
6. 6
   Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover.
7. 7
   Bring to a boil, then reduce heat and simmer until chicken has cooked through, about 15 minutes.
8. 8
   Transfer chicken to a large bowl, reserving cooking liquid and garlic.
9. 9
   Cover chicken loosely with plastic wrap to prevent it from drying out.
10. 10
    Let cool slightly, then shred it into 1/2 inch pieces, and cover,.
11. 11
    Add tomatillas to reserved cooking liquid.
12. 12
    Bring to a boil.
13. 13
    Reduce heat and simmer until tender, about 5 minutes.
14. 14
    Drain and puree tomatillas and garlic in a blender,.
15. 15
    Add cilantro, lime juice, and 1 1/2 teaspoons salt and puree.
16. 16
    Spread half of the sauce in a 9x13 baking dish.
17. 17
    Preheat oven to 375F Heat oil in skillet, and add corn and cook until tender, about 3 minutes.
18. 18
    Let cool slightly, Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper.
19. 19
    Mound 1/2 cup the mixture in each poblano.
20. 20
    Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoons salt.
21. 21
    Cover and bake until heated through, about 25 minutes.
22. 22
    Uncover and let stand 5 minutes.
23. 23
    Drizzle with sauce from the dish, and garnish with cilantro sprigs.