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  1. #1
    Senior Member
    Join Date
    Jan 2006

    Default ISO: A recipe for Pablano Chili Peppers

    Tonight I am going ot be making some Chicken Enchaladas(sp?) and I am
    in search of a pablano recipe maybe pablanos stuffed with cheese?
    Please help! Thank you and God bless.


  2. #2
    Senior Member
    Join Date
    Jan 2006


    chicken-stuffed poblanos

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

    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 overroast because chiles may fall apart). Transfer
    immediately to a large plastic bag, then close to
    allow chiles to steam.

    Roast remaining chiles in same

    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
    chicken; sprinle chili powder, salt and pepper over.
    Cook about 4 minutes, stirring. Add tomatoes and cook,
    stirring, until softened, about 4 minutes.

    Remove from
    heat. 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

    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.

    Serves 4 (2 chiles each)

    (Chiles can be stuffed 1 day ahead and chilled,


    You can do a lot of variation with this ... you can
    spice it up by using red pepper instead of black, and
    using pepperjack cheese. You can use 1/2 lb sausage
    instead of chicken (cut back on salt then) or even 1/2
    lb ground meat (double the chili powder).

    You can use
    cheddar or cojack cheese. You can use taco seasoning
    instead of chili powder (eliminate salt then). You
    can use 3/4 c taco sauce or salsa instead of tomatoes,
    or half a can of diced tomatoes with green chiles.
    Throw in a little sour cream with the filling.

    free to adjust it based on what you have or like!



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