- 2 boned, skinned chicken breast halves (3/4 lb. total), each cut into quarters
- 1/2 cup chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cumin
- 1/4 cup chopped red bell pepper
- 1 can (4 oz.) diced green chilies
- 1 1/4 cups (5 oz.) shredded jack cheese with chilies
- About 1 pound fresh poblano chilies (also called pasillas; 6 to 8, equal-size), rinsed
- Crème fraîche or sour cream
- calories 211
- caloriesfromfat 47 %
- protein 21 g
- fat 11 g
- satfat 4.7 g
- carbohydrate 9.4 g
- fiber 1.4 g
- sodium 316 mg
- cholesterol 58 mg
How to Make It
Rinse chicken and pat dry. In a 10- to 12-inch nonstick frying pan over medium heat, combine chicken, onion, tomato, oil, garlic, and cumin. Stir often until chicken is slightly pink in center of thickest part (cut to test), 6 to 10 minutes.
Let stand until chicken is cool enough to touch, then tear meat into shreds. Return to pan. Add bell pepper, canned chilies, and cheese; mix.
Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins.
Mound chicken mixture equally in chili halves. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.
Bake in a 375° oven until the poblanos are tender when pierced, about 35 minutes.
Serve chilies with a spatula. Add crème fraîche and salt to taste.