Poblano chiles stuffed with chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Fresh Poblano chiles, | |
| Roasted or fried | ||
| 2 | tablespoons | Vegetable oil |
| 1 | small | Onion, finely chopped |
| 1 | large | Tomato, chopped |
| 2 | Garlic cloves | |
| 1/ ts dried thyme | ||
| ½ | teaspoon | Ground true Ceylon cinnamon |
| Or U.S. cinnamon | ||
| 1 | teaspoon | Oaxacan oregano or 1/2 |
| teaspoon | Mexican oregano | |
| 2 | cups | Cooked and shredded chicken |
| Breast | ||
Directions
Heat the vegetable oil in a medium frying pan over high heat and add the onion. Cook for 2 minutes. Add the tomato, stirring well to combine, and lower the heat to medium. Cook for 15 minutes, stirring often.
In a small bowl or molcajete, mash the garlic with the herbs and add to the tomato mixture. Add the shredded chicken and salt to taste; cook for 10 minutes or until heated through and flavorful. Let cool.
Stuff the prepared chiles with the chicken mixture, place in a tray and bake in a 350 degree oven for 5 to 10 minutes, or until heated through.
Yield: 2 to 4 servings
CHEF DU JOUR SHOW #DJ9161