Juana's Chicken-Stuffed Poblanos

Name: Juana's Chicken-Stuffed Poblanos
Ingredients: 8 medium poblano chiles (1 1/4 lb); 1 large onion, finely chopped; 1/2 tablespoon corn oil; 1/4 cup water; 2 plum tomatoes, finely diced; 2 cups chopped cooked chicken breast meat; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice (2/3 cup)

9 ingredients

17 steps

Ingredients

8 medium poblano chiles (1 1/4 lb)
1 large onion, finely chopped
1/2 tablespoon corn oil
1/4 cup water
2 plum tomatoes, finely diced
2 cups chopped cooked chicken breast meat
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice (2/3 cup)

Directions

1

Lay 4 chiles on their sides on racks of gas burners and turn flames on high.
2

(Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.)
3

Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart).
4

Transfer immediately to a large plastic bag, then close to allow chiles to steam.
5

Roast remaining chiles in same manner.
6

Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes.
7

Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes.
8

Add tomatoes and cook, stirring, until softened, about 4 minutes.
9

Remove from heat.
10

Stir in chicken, salt, and pepper.
11

Cool completely, then stir in cheese.
12

Preheat oven to 350F.
13

Rub skins off chiles.
14

Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
15

Stuff filling into chiles through slits, keeping chiles intact.
16

Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
17

Bake chiles in middle of oven until cheese is melted, about 30 minutes.