Juana's Chicken-Stuffed Poblanos

Juana's Chicken-Stuffed Poblanos
Photo by Romulo Yanes

Ingredients

  • ¼ cup water
  • ½ tablespoon corn oil
  • 8 medium poblano chiles (1 1/4 lb)
  • 2 cups cooked chicken breast meat
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 large onion
  • + 2 more ingredients
    • 2 plum tomatoes
    • 2 ½ ounces Monterey Jack cheese

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). ...

View full recipe at Epicurious

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