Chicken Stuffed Poblanos

I love stuffed peppers.  They are the perfect pocket for all types of fillings.  This recipe is for a light Tex-Mex style of stuffed pepper.  Even though it is a light version it is packed with tons of flavor.  Roasting the poblanos adds the perfect charred taste.  This same recipe works well with ground beef as the filling too.

Salsa Verde
8-10 firm tomatillos, quartered
1/2 medium white onion, chopped
1 garlic clove
1/2 jalapeño pepper (with or without seeds), optional
1/2 teaspoon cumin powder
1 Tablespoon, olive oil
Salt & pepper, just a sprinkle

Preheat an oven to 400 degrees.
On a baking tray mix the tomatillos, onion, garlic clove, jalapeño, cumin, olive oil, and salt & pepper.  Bake about 25 minutes or until everything softens and begins to brown.
Let cool and then blend to desired smoothness.

4 poblano peppers, charred and seeded
1/2 cup onion, chopped
1 garlic clove, minced
2 teaspoons of chili powder
1 teaspoon of cumin powder 
1 teaspoon of salt
1/2 teaspoon of pepper
1lb. lean ground chicken (or turkey)
2 tablespoons of salsa verde
1 cup of cheddar jack cheese, divided
Toppings
Pico de Gallo
Guacamole
Cilantro
Hot Sauce

I was teaching a cooking class and we were making my poblano soup when I realized that not everyone knew how to char peppers on the stovetop.  I have always done them this way but if you prefer to roast them under the broiler or in the oven, go right ahead.

Place the peppers directly on the burner over the flame.  Turn the peppers as they begin to char and blacken.  Once, all sides have charred, place them in a bowl and cover them with plastic wrap.  

The peppers will steam as they cool which will loosen the charred skins and make the peppers easier to peel.  

Peel as much of the char off as you can.  Don't worry if you don't get it all off. A little left on adds to the flavor.  If you are having trouble getting it off you can use a paper towel to gently rub it off.  I don't suggest rinsing the peppers underwater.  The water will rinse some flavor away.

​When cool, cut the stem tops off and pull out the seeds and membranes.  

Next, heat the olive oil in a sauté pan over medium heat.  When hot, sauté the chopped onions until they begin to soften.  Next add the garlic, chili powder, and cumin.  After a minute, add the ground chicken to the mixture and cook through  or until the meat is no longer pink.  

Finish by adding the salsa verde to the chicken mixture and some chopped cilantro (optional).  Let cool.

There are many other things you can add to the chicken mixture; black beans, rice, quinoa, tomatoes, jalapeño peppers, customize it as you like.

Now that all the components are prepared, place about 1/2 cup of salsa verde in the bottom of an ovenproof dish, stuff each paper with a quarter of the filling, and place them on the salsa verde.  Top each pepper with 1/4 cup of the shredded cheese and place in a pre-heated 400-degree oven for 20-25 minutes.  When done, add any additional toppings you like.