Poblanos Stuffed with Cheddar and Chicken
- 4 large poblano chiles
- 2 medium tomatoes, chopped
- 1/2 medium white onion, chopped
- 1 large clove garlic, chopped
- 1 tsp. dried oregano, crumbled
- 1 tsp. ground cumin
- Generous pinch ground cinnamon
- Kosher salt
- 1 Tbs. olive oil
- 2 cups shredded cooked chicken, preferably dark meat
- 1-1/2 cups cooked brown or white rice
- 2 cups grated sharp or extra-sharp white Cheddar
- 1/4 cup chopped fresh cilantro (including some tender stems)
- 1 Tbs. lime juice
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1/4 cup)
- Cumin, ground (1 tsp.)
- Garlic (1 large clove)
- Oregano, dried (1 tsp.)
- Poblano chiles, large (4)
- Tomatoes, medium (2)
- White onion, medium (1/2)
- Meat
- Chicken, cooked (2 cups)
- Cooking & Baking
- Cinnamon, ground (1 Generous pinch)
- Kosher salt (1)
- Olive oil (1 Tbs.)
- Pasta & Grains
- Brown or white rice, cooked (1 1/2 cups)
- Drinks
- Lime juice (1 Tbs.)
- Dairy
- Cheddar, grated sharp or extra sharp white (2 cups)
Preparation
Read recipe preparation on finecooking.com
Social Stats
79.1Rating
1-100
1-100
14Tweets
915Facebook
Shares
Shares
58StumbleUpon
Views
Views
14,801PinterestPins
Recipe Stats
Published December 31, 2008 (4 years ago).
27 people saved this recipe.
