RecipesMagazine

Juana's Chicken-Stuffed Poblanos

Juana's Chicken-Stuffed Poblanos
Juana's Chicken-Stuffed Poblanos might be just the main course you are searching for. This recipe serves 4. One serving contains 213 calories, 22g of protein, and 9g of fat. Head to the store and pick up plum tomatoes, kosher salt, onion, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free diet.

Instructions

1
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).
Ingredients you will need
Chili PepperChili Pepper
Equipment you will use
Broiler PanBroiler Pan
TongsTongs
2
Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.
Ingredients you will need
Chili PepperChili Pepper
Equipment you will use
Ziploc BagsZiploc Bags
1
Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes.
Ingredients you will need
OnionOnion
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes.
Ingredients you will need
OnionOnion
WaterWater
3
Add tomatoes and cook, stirring, until softened, about 4 minutes.
Ingredients you will need
TomatoTomato
4
Remove from heat.
5
Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
Ingredients you will need
Whole ChickenWhole Chicken
CheeseCheese
PepperPepper
SaltSalt
1
Preheat oven to 350°F.
Equipment you will use
OvenOven
2
Rub skins off chiles.
Ingredients you will need
Chili PepperChili Pepper
Dry Seasoning RubDry Seasoning Rub
3
Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
Ingredients you will need
Chili PepperChili Pepper
SeedsSeeds
4
Stuff filling into chiles through slits, keeping chiles intact.
Ingredients you will need
Chili PepperChili Pepper
5
Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
Ingredients you will need
Chili PepperChili Pepper
Equipment you will use
Baking PanBaking Pan
Aluminum FoilAluminum Foil
6
Bake chiles in middle of oven until cheese is melted, about 30 minutes.
Ingredients you will need
CheeseCheese
Chili PepperChili Pepper
Equipment you will use
OvenOven
1
•Chiles can be stuffed 1 day ahead and chilled, covered.
Ingredients you will need
Chili PepperChili Pepper
2
Each serving about 200 calories and 10 grams fat
3
Gourmet
DifficultyExpert
Ready In25 hrs
Servings4
Health Score16
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
Root Beer Glazed Chicken
Lamb Stew with Cipolline Onions and Potatoes
Portobello Beef Stew with Cranberry Pilaf
Chicken Macaroni Casserole
Grilled Shrimp Scampi
Triple-Decker Salmon Club
Makeover Velvet Shrimp
Paccheri Pasta with Cauliflower and Spinach
BLT Skillet
Reuben Strata
Related recipes
Watermelon Salsa
Jeweled Plum Tartlets
Gluten-Free Chocolate Chip Cookies
Corn in the Cobbler
Magazine
Watermelon Salsa
Jeweled Plum Tartlets
Gluten-Free Chocolate Chip Cookies
Corn in the Cobbler
Mocha Walnut Cookies
Asian Beef Noodle Toss
Root Beer Glazed Chicken
Lamb Stew with Cipolline Onions and Potatoes
Portobello Beef Stew with Cranberry Pilaf
World's Best Maine Whoopie Pies - Ayuh