Fresh out of the oven!

OOOOOoooooo AAAAAAaaaahhhh!!!  This is what comes to mind when I hear the word “poblano”.  It just dances on the tongue like the cha cha.  Po-blaaaaaaa-no.

I’ve had chile rellenos at a couple different restaurants.  At first I was like “ew.  peppers?  lame.” See, I’m not a huge fan of regular green peppers or “capsicums”.  I think they’re bitter and don’t serve much of a purpose except for added crunch in tuna salad sandwiches and a bit of bitterness in yummy italian beef.  But the more I saw other people trying chile rellenos, the more I wanted to try them.

When I finally ate my first one, my mouth said “yum!”  It’s less about the pepper and more about the stuff inside, be it chicken or beef.  Some of them come breaded, some of them are totally stuffed and some of them, quite frankly, aren’t too tasty.  So I decided to try making my own!  This one isn’t breaded, isn’t fried, but it IS tasty!  Since it’s baked and the poblanos are fresh, rather than roasted beforehand, they provide a satisfying crunch with each bite.

Next time I’m using a melting cheese!

Fajita Chicken Stuffed Poblanos
Servings: 4
PointsPlus Per Serving: 8

Ingredients

  • 2 medium poblano peppers
  • 1 chicken breast, 6 PP
  • 3/4 cup cooked brown rice, 4 PP
  • 1 small can diced green chiles
  • 1 small tomato (optional)
  • 1/4 small yellow/white onion diced
  • 2 large cloves garlic, finely diced
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/2 tbsp fajita spice (more if needed)
  • 1 tbsp canola oil, 4 PP
  • 1/4 cup RF cheddar or mexican blend cheese (2 oz), 2 PP
  • 4 oz queso chihuahua melting cheese (1/2 cup), 11 PP

Directions
1. If your rice isn’t already cooked, cook it! About 1/4 cup dry will yield the right amount for this recipe. I mixed fajita spice into the water to add extra flavor.

2. Put a skillet on medium high heat and put half the canola oil in to warm. Dice up your onion and your garlic. Put it in to brown. Pour a generous sprinkling of fajita spice over the onion and garlic. Cook until nice and carmelized, put into bowl and set aside.

3. Next, cut up the raw chicken into cubes and put them into to pan you used for the chicken. Pour the other half of the canola oil into the pan. Sprinkle generously with fajita spice. Once it’s thoroughly cooked (about 10 minutes), take out of pan and chop up.

4. At this point, you can preheat the oven to 350. Put the onions and garlic, chicken, rice, diced green chilis and diced tomato (optional) into that same pan again! Stir up nicely, sprinkle coriander and cumin over it, along with more fajita spice. Let it cook up and allow all the flavors to blend together for about 5 minutes. If you want a bit of added heat, sprinkle with some chipotle spice, tabasco, or el yucateco green chili sauce. So good!

5. Put into a bowl and mix in the RF shredded cheese. Set aside. Take poblano peppers and cut into halves, removing the seeds and the stems. Take out a glass or ceramic baking dish, spray with Pam. Put the four poblano halves into the dish and fill each one with 1/4 of the chicken/rice mixture. Top with 1 oz slice of queso melting cheese. Put in oven and cook for 35 minutes. Once done, take out and enjoy!

One bite in. Yummmmm!

Baked Chili Rellenos on Foodista