Poblanos Stuffed with Cheddar and Chicken
These are not the stuffed peppers of your childhood-they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover cooked chicken and rice speeds up the already quick prep.
4 Servings - finecooking.com
Servings:
4 | Calories:
436 | Total Fat:
22g | Chol:
97mg |
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Nutritional facts are per serving and accuracy is not certain.
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
Learn more.
Ingredients
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 (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice
Directions : View recipe directions on finecooking.com
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