Poblanos Stuffed with Cheddar and Chicken
INGREDIENTS
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Poblano peppers are often called“Pasilla Peppers”. They are quite mild. This recipe was so delicious that I will make this quite often. The sauce was the star, made with fresh tomatoes. The hint of cinnamon worked beautifully with this dish. I sp
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4 large poblano chiles
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FOR THE SAUCE (So delicious, I recommend doubling it):
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2 medium tomatoes, chopped
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½ medium white onion, chopped
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1 large clove garlic, chopped
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1 tsp. dried oregano, crumbled
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1 tsp. ground cumin
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Generous pinch ground cinnamon
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Kosher salt
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For the Chicken & Rice:
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1 Tbs. olive oil
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2 cups shredded cooked chicken, preferably dark meat*
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1-½ cups cooked brown** or white rice
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2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
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¼ cup chopped fresh cilantro (including some tender stems)
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1 Tbs. lime juice
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OPTIONAL SHREDDED CHICKEN RECIPE:
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4-5 chicken thighs (boneless or bone-in, doesn't matter)
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2 tsp whole peppercorns
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2 Bay leaves
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2 whole cloves garlic, unpeeled
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2 tsp Mexican Seasoning Blend*** (or taco seasoning)
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Water (enough to cover the chicken. NOTE: I add one packet of Trader Joe's reduced sodium chicken broth concentrate)
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My Mexican Seasoning Blend:
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2 Tbsp. chili powder
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2 Tbsp. garlic powder
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2 Tbsp. ground cumin
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2 Tbsp. oregano
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Mix together and store in an airtight container.
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