Poblano chiles stuffed with chicken

Yield: 4 servings

Measure Ingredient
6 \N Fresh Poblano chiles,
\N \N Roasted or fried
2 tablespoons Vegetable oil
1 small Onion, finely chopped
1 large Tomato, chopped
2 \N Garlic cloves
\N \N 1/ ts dried thyme
½ teaspoon Ground true Ceylon cinnamon
\N \N Or U.S. cinnamon
1 teaspoon Oaxacan oregano or 1/2
\N teaspoon Mexican oregano
2 cups Cooked and shredded chicken
\N \N Breast

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

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