Skip to main content

Juana's Chicken-Stuffed Poblanos

3.9

(30)

Image may contain Food Dish Meal Cutlery Fork Lunch and Plant
Juana's Chicken-Stuffed PoblanosRomulo Yanes
Cooks' note:

•Chiles can be stuffed 1 day ahead and chilled, covered.

Recipe information

  • Total Time

    1 1/4 hr

  • Yield

    Makes 4 servings

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)

Preparation

  1. Roast chiles:

    Step 1

    Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) 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). Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.

  2. Make filling:

    Step 2

    Cook onion in oil in a medium nonstick skillet over moderately 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.

    Step 3

    Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.

  3. Stuff and bake chiles:

    Step 4

    Preheat oven to 350°F.

    Step 5

    Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).

    Step 6

    Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.

    Step 7

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

Nutrition Per Serving

Each serving about 200 calories and 10 grams fat
#### Nutritional analysis provided by Gourmet
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
This no-knead knockout gets its punch from tomatoes in two different ways.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.