Chicken and Cheddar Stuffed Poblanos

Chicken and Cheddar Stuffed Poblanos

div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/--nNcn2BeKJQ/UHb-i7-K7LI/AAAAAAAAEI8/xPurcBHNIZU/s1600/Pepper+2.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="474" src="http://4.bp.blogspot.com/--nNcn2BeKJQ/UHb-i7-K7LI/AAAAAAAAEI8/xPurcBHNIZU/s640/Pepper+2.jpg" width="640" //a/divbr /When I saw these on a Debby's blog, a href="http://foodiewife-kitchen.blogspot.com/"A Feast for the Eyes/a, I knew that they would be making an appearance at my house...and what a great idea!  They are delicious.  I have always liked stuffed peppers but had only stuffed bell peppers.  I have been missing out! br /br /I had some leftover chicken and only had to cook a little rice, chop a little tomato, onion and cilantro and grate some cheese...very easy and quite tasty.br /br /div style="text-align: center;"span style="color: #274e13; font-size: x-large;"ibChicken and Cheddar Stuffed Poblanos/b/i/span/divdiv style="text-align: center;"span style="font-size: xx-small;"a href="http://foodiewife-kitchen.blogspot.com/"A Feast for the Eyes/a and Fine Cooking, December 2008/span/divdiv style="text-align: left;"br //divdiv style="text-align: left;"4 large poblano chiles/divdiv style="text-align: left;"2 medium tomatoes, chopped/divdiv style="text-align: left;"1/2 medium white onion, chopped/divdiv style="text-align: left;"1 large clove garlic, chopped/divdiv style="text-align: left;"1 tsp dried oregano, crumbled/divdiv style="text-align: left;"1 tsp ground cumin/divdiv style="text-align: left;"Generous pinch ground cinnamon/divdiv style="text-align: left;"Kosher salt/divdiv style="text-align: left;"1 Tbs olive oil/divdiv style="text-align: left;"2 cups shredded cooked chicken, preferably dark meat/divdiv style="text-align: left;"1 1/2 cups cooked brown or white rice/divdiv style="text-align: left;"2 cups rated sharp or extra-sharp white Cheddar (about 7 oz.)/divdiv style="text-align: left;"1/4 cup chopped fresh cilantro (including some tender stems)/divdiv style="text-align: left;"1 Tbs lime juice/divdiv style="text-align: left;"br //divdiv style="text-align: left;"Position an oven rack about 4 inches from the broiler and heat the broiler on high.  Line a large rimmed baking sheet with foil./divdiv style="text-align: left;"br //divdiv style="text-align: left;"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 skins, and cut out the seed cores, leaving the stems on. (I used a spoon to scrap out the seed cores.)  Turn the chiles inside out, flick out any remaining seeds, and turn right side out.  Return the poblanos to the baking sheet./divdiv style="text-align: left;"br //divdiv style="text-align: left;"Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp salt in a food processor.  Heat the oil in a 12-inch skillet over medium heat.  Add the puree and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes.  Remove the pan from the heat.  Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice.  Season to taste with salt.  Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed./divdiv style="text-align: left;"br //divdiv class="separator" style="clear: both; text-align: center;"/divdiv style="text-align: left;"Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes.  Top with the remaining 1 cup of cheese and broil until the cheese is completely melted, about 2 minutes.br /br /a href="https://sites.google.com/site/aspoonfulofthyme/chicken-and-cheddar-stuffed-poblanos"PRINTABLE RECIPE/a/divdiv style="text-align: left;"br //divdiv class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-Cg4nQ37t1u0/ULeZ732KexI/AAAAAAAAERk/A6Ud6UdSe-s/s1600/Pepper.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="482" src="http://4.bp.blogspot.com/-Cg4nQ37t1u0/ULeZ732KexI/AAAAAAAAERk/A6Ud6UdSe-s/s640/Pepper.jpg" width="640" //a/divbr /I am sharing today at a href="http://mizhelenscountrycottage.blogspot.com/2012/11/full-plate-thursday-11-29-12.html"Full Plate Thursday/a hosted by Miz Helen's Country Cottage, a href="http://designsbygollum.blogspot.com/2012/11/foodie-friday-november-30.html?utmsource=feedburner&utmmedium=feed&utm_campaign=Feed%3A+DesignsByGollum+%28Designs+by+Gollum%29"Foodie Friday/a hosted by Michael at Rattlebridge Farm and a href="http://simplelivingdianebalch.blogspot.com/2012/11/foodie-friday-two-simple-fish-appetizers.html"Foodie Friday /ahosted by Diane at Simple Living.br /br /

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