Poblanos Stuffed with Cheddar and Chicken

Poblanos Stuffed with Cheddar and Chicken
Photo by Scott Phillips


  • ½ medium white onion, chopped
  • 1 Tbs. lime juice
  • 1 Tbs. olive oil
  • Generous pinch ground cinnamon
  • 2 medium tomatoes, chopped
  • 1-½ cups cooked brown or white rice
  • 2 cups shredded cooked chicken, preferably dark meat
  • + 7 more ingredients
    • 2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
    • 1 tsp. dried oregano, crumbled
    • 1 tsp. ground cumin
    • Kosher salt
    • 4 large poblano chiles
    • 1 large clove garlic, chopped
    • ¼ cup chopped fresh cilantro (including some tender stems)

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the ...

View full recipe at Fine Cooking


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