Poblano Chiles Stuffed With Chicken

Recipe Ingredients

6		Fresh poblano chiles - roasted or fried
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - finely chopped (small)
1 tablespoon	15ml	Tomato - chopped (large)
2		Garlic cloves
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Ground true Ceylon cinnamon or u.S. Cinnamon
1 teaspoon	5ml	Oaxacan oregano or 1/2 teaspoon Mexican oregano
2 cups	125g / 4.4oz	Cooked and shredded chicken breast

Recipe Instructions

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

Source:
CHEF DU JOUR SHOW #DJ9161

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