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| Entrees, Main Dishes Beef, chicken, pork, cheese, vegetarian, and ethnic South Beach recipes. Please include which phase the recipe belongs in, if known |
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#1
05-05-2007
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 Chicken-Stuffed Poblanos (P1) 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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