Chicken Stuffed Poblano Chiles....
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| Fri, 07-30-2004 - 9:29am |
Chicken-Stuffed Poblanos (P1)
Serves 4
8 medium poblano chiles (1 ¼ lb)
1 large onion, finely chopped
1/2 TB extra-virgin olive oil
1/4 cup water
2 plum tomatoes, finely diced
2 cups chopped cooked chicken breast meat (1/2 lb)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 ½ oz low-fat Monterey Jack cheese cut into ¼ inch dice (about 2/3 cup)
Roast chiles:
Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (OR broil all 8 chiles on rack on broiler pan about 2 inches from heat) Roast chiles, turning w/ tongs, until skins are blistered but not blackened, 4 to 6 minutes (be careful not to over roast, so that the chiles do not fall apart!) Transfer immediately to a large Ziploc bag, then close and allow chiles to steam. Roast remaining chiles in same manner.
Make filling:
Cook onion in oil in non-stick skillet over low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring until softened, about 4 minutes. Remove from heat and stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
Stuff and bake chiles:
Preheat oven to 350 F. Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
Stuff filling into chiles though slits, keeping chiles intact. Place chiles in a 13 by 9 baking dish and cover tightly w/ foil. Bake in middle of oven until cheese is melted, about 30 minutes.
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The Review.... I wasn't flavorful enough for me. Of course I didn't really follow the whole recipe. I didn't have Mont Jack cheese, I used mild cheddar (not enough flavor). I used 1 pound of chicken, cuz I had a pound of ground chicken handy (it was too much chicken and probably diluted the other ingredients). The whole slitting the pepper and stuffing seemed too time-consuming to me, so I really just layed the peppers flat and piled the filling on top (completely against the whole 'stuffed pepper' senario). And it wasn't spicy enough.
If I did it again, I would just use green peppers (*NOT* $3.98 a pound poblanos; they just weren't special enough). I would WAY kick it up a notch! Maybe with hot sauce, salsa, some kind of taco/fajita type seasoning. But I like spicy foods.
Here's a link to where I got the recipe from...
http://home.comcast.net/~flagirl1217/
Diane
| Fri, 07-30-2004 - 7:14pm |
