Chicken Stuffed Poblano Chiles

niedziela, 2 lutego 2014

Chicken Stuffed Poblano Chiles

Time: 1 hrs


  • 4 medium poblano chiles
  • 1 large onion, finely chopped
  • 2 -3 garlic cloves, minced
  • 2 tablespoons olive oil, divided
  • 2 boneless skinless chicken breasts, diced in 1/2 inch cubes
  • 1/2-1 teaspoon seasoning salt
  • 2 roma tomatoes, finely diced
  • 1/2 cup mushroom, sliced
  • 2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)
  • cooked saffron rice, 4 servings


  • 1 While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
  • 2 Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
  • 3 In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
  • 4 Cook until onions begin to turn golden, stirring frequently.
  • 5 Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
  • 6 Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
  • 7 With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
  • 8 Pack the chicken mixture into chilies and push cheese into mixture along the slit.
  • 9 Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
  • 10 Serve on top of a bed of saffron rice.

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