JUANA'S CHICKEN-STUFFED POBLANOS

Juana's Chicken-Stuffed Poblanos image

Yield Makes 4 servings

Number Of Ingredients 9

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8 medium poblano chiles (1 1/4 lb)
1 large onion, finely chopped
1/2 tablespoon corn oil
1/4 cup water
2 plum tomatoes, finely diced
2 cups chopped cooked chicken breast meat
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice (2/3 cup)

Steps:

Roast chiles:
Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart). Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.
Make filling:
Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat.
Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
Stuff and bake chiles:
Preheat oven to 350°F.
Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
Bake chiles in middle of oven until cheese is melted, about 30 minutes.