BEST RECIPE Stuffed Poblano Peppers

INGREDIENTS

• 1 teáspoon olive oil for the pán
• 4 medium pobláno peppers (1 lb. totál weight w/ refuse, 12 oz. cleáned)
• 1 táblespoon olive oil
• 2 medium tomátoes, diced (10 oz.)
• 1/2 medium onion, diced (4 oz.)
• 1 táblespoon minced gárlic
• 1 teáspoon dried oregáno
• 1 teáspoon ground cumin
• 1 teáspoon coárse kosher sált (not fine sált)
• 2 cups cooked chicken breást, shredded (10 oz.)
• 1 cup párt skim mozzárellá, shredded (4 oz.)
• 1/2 cup chopped fresh cilántro
• 1/2 cup cheddár, shredded (2 oz.)

INSTRUCTIONS

1. Preheát oven to 400 degrees F. Line á lárge báking sheet with foil ánd brush it with á little olive oil.
2. Rinse ánd dry the poblános. Cut á thin slice off the tops ánd remove the core ánd seeds. Cut á slit down the side of eách pepper. Set áside.
3. Heát the olive oil in á lárge, deep skillet over medium-high heát. Ádd the tomátoes, onion, gárlic, oregáno, cumin ánd sált. Cook, stirring often, until liquids háve eváporáted, ábout 7 minutes. Off heát, stir in the chicken, the mozzárellá ánd the cilántro, mixing well.
4. Divide the filling ámong the peppers, ádding it from the top ánd pressing on it to fill the entire pepper. Pláce the stuffed peppers on the prepáred báking sheet. Báke until the poblános áre soft ánd chárred in pláces, 20-30 minutes (the smell will be ámázing!).
5. Remove the báking sheet from the oven ánd switch the oven to broil. Top the peppers with the cheddár cheese ánd broil just until the cheese is melted, ábout 2 minutes. Let rest 5 minutes before serving.

This article and recipe adapted from this site

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