Chicken Stuffed Poblano Chiles

Recipe by PaulaG
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
  • Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
  • In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
  • Cook until onions begin to turn golden, stirring frequently.
  • Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
  • Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
  • With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
  • Pack the chicken mixture into chilies and push cheese into mixture along the slit.
  • Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
  • Serve on top of a bed of saffron rice.
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