Yeah, they’re kinda messy, but that means they’re good, right? I’ve made these three times now (so am finally confident that the recipe is ready to be shared), but have never had a chance to take good photos of them. They just get eaten too fast! Seriously. They are best right out of the oven, bubbly and hot. No time to find good light, pose my pepper and shoot. So, this is what you get. Take it or leave it.
I suggest you take it.
6-8 poblano peppers, depending on size
3 large or 4 medium tomatoes
1/2 medium white onion
2 large garlic cloves
2 tsp dried oregano
2 1/2 tsp cumin
1/4 tsp cinnamon
1/2 tsp salt
15 oz corn, fresh (cooked) frozen or canned (drained)
4 boneless, skinless chicken tenderloins or equivalent
1 cup cooked brown rice
2 cups shredded cheddar cheese
1/3 cup chopped fresh cilantro
Juice of 1/2 lime
To prepare the filling, in a food processor puree the tomatoes, onion, garlic, oregano, cumin, cinnamon and salt. Bring to a simmer in a large, deep skillet and cook for about 15 minutes over medium heat until some of the liquid evaporates and the mixture is thick and pulpy.
In the meantime, cook and shred the chicken, cook the rice and prepare the corn. If using fresh, boil the cob and cut off the kernels. If using canned, drain well. If using frozen, no need to thaw.
Once the mixture has thickened, add the corn, rice and chicken and cook until heated through. Remove from heat and stir in the cilantro, lime juice and 1 cup of the shredded cheddar.
To prepare the peppers, place them on a foil lined baking sheet and broil them on high, turning every few minutes, until they begin to blacken and the skins begin to bubble all over. Remove them from the oven and wrap them in the foil. Let them sit for a few minutes and then unwrap and let them cool.
Now you can easily peel off the skins. Be sure to handle the peppers carefully though, as they will be soft and can tear apart easily. Cut a slit up the middle of one side and cut out the seed core, scooping out any excess seeds, leaving the stem in place. I often rinse my peppers under light running water, I find it’s the easiest way to get all the seeds out!
Now you’re ready to stuff the peppers. Be generous! Don’t worry if it’s mounding up and over a little bit. Top with the remaining shredded cheese and bake at 350° for about 8 – 10 minutes. Broil for 2 -3 minutes to brown the cheese, serve with a side of black beans and enjoy!
This dish makes quite a hearty helping. Since it’s just my husband and I, I usually make the filling and then prepare, stuff and bake half the peppers, using half the filling. Then we’ll have it again later in the week or early the next. I reheat the filling a bit, prepare the peppers and pop them in the oven!
If you’d like to see step-by-step photos of this recipe, just leave me a comment below and I’ll be sure to take some next time I make it. You can see some pics of broiling and skinning peppers in my previous Cinco de Mayo recipe post from last year here. Only difference is you’re keeping the peppers whole, rather than cutting them into strips before broiling.
I’d love to hear what you think of this one, it’s a new favorite in our house!
p.s. I’m just too busy this week to get a recipe card done up for this right now, but I should have it up by early next!