Juana's Chicken-Stuffed Poblanos
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
46
Sourness
42
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Roast chiles: Lay 4 chiles on their sides on racks of gas burners and turn flames on high
2
(Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat
3
) 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)
4
Transfer immediately to a large plastic bag, then close to allow chiles to steam
5
Roast remaining chiles in same manner
6
Lay 4 chiles on their sides on racks of gas burners and turn flames on high
7
(Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat
8
) 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)
9
Transfer immediately to a large plastic bag, then close to allow chiles to steam
10
Roast remaining chiles in same manner
11
Make filling: Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes
12
Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes
13
Add tomatoes and cook, stirring, until softened, about 4 minutes
14
Remove from heat
15
Stir in chicken, salt, and pepper
16
Cool completely, then stir in cheese
17
Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes
18
Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes
19
Add tomatoes and cook, stirring, until softened, about 4 minutes
20
Remove from heat
21
Stir in chicken, salt, and pepper
22
Cool completely, then stir in cheese
23
Stuff and bake chiles: Preheat oven to 350°F
24
Rub skins off chiles
25
Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached)
26
Stuff filling into chiles through slits, keeping chiles intact
27
Place chiles in a 13- by 9-inch baking dish and cover tightly with foil
28
Bake chiles in middle of oven until cheese is melted, about 30 minutes
29
Preheat oven to 350°F
30
Rub skins off chiles
31
Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached)
32
Stuff filling into chiles through slits, keeping chiles intact
33
Place chiles in a 13- by 9-inch baking dish and cover tightly with foil
34
Bake chiles in middle of oven until cheese is melted, about 30 minutes