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Chicken and Cheese Chilies

Yield Makes 5 or 6 servings
Steve Tomasek of Castle Rock, Colorado, fills poblanos with shredded chicken, cheese, and vegetables.


  • 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
  • Salt

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Mound chicken mixture equally in chili halves. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.

  5. Bake in a 375° oven until the poblanos are tender when pierced, about 35 minutes.

  6. Serve chilies with a spatula. Add crème fraîche and salt to taste.