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
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.