Roasted Poblanos w/ Chicken & Cheese

14 Mar

So many things about our trip to Belize made a lasting impression, not the least of which was the food.  I am seriously missing the flavours of Central America! I stumbled across a recipe for stuffed peppers a while back and, since I had some leftover roasted chicken in the fridge, it was clearly time to bust this one out!

Serves 2.

Ingredients

4 poblano/cubanelle peppers
2 tomatoes, chopped
1/2 white onion, chopped
1 clove garlic
1 ts dried oregano
1 ts cumin
1 ts cinnamon
1 ts salt
1 ts pepper
1 tb olive oil
2 c shredded chicken
1 1/2 c cooked rice
2 c cheddar, grated
1/4 cilantro, chopped
1 tb lime juice

Directions

1. Position oven rack 4 inches from broiler. Line sheet with foil.
2. Slit peppers from step to tip. Place on the sheet and broil, turning several times, until they are blackened.
3. Let the peppers cool then peel the skins, cut out the cores and return to the baking sheet.
4. Meanwhile, puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, salt and pepper. Cook 8-10 minutes on medium-high heat until all the liquid evaporates.
5.  Remove the pan from the heat and add the chicken, rice, 1 cup of the cheese, cilantro and lime juice. Season with salt to taste.
6. Divide filling among the four peppers. (This gets a little messy – don’t worry if some spills out.) Broil for 4 minutes.
7. Top the peppers with the remaining cup of cheese and then broil 2 more minutes.

This slideshow requires JavaScript.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: