CHICKEN-STUFFED POBLANO

8 medium poblano chiles (1 1/4 lb)
1 lg. onion, finely chopped
1/2 tbsp. corn oil
1/4 cup water
2 plum tomatoes, finely diced
2 cups chopped cooked chicken breast meat (1/2lb)
1 tsp kosher salt
1/2 tsp. black pepper
2 1/2 oz. Monterey Jack cheese, cut into 1/4-in. dice (2/3 cup)

Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes.

Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes.

Add tomatoes and cook, stirring, until softened, about 4 minutes.

Remove from heat. Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.

Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stems attached). Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13x9-inch baking dish and cover tightly with foil.

Bake chiles in middle of 350 degree over until cheese is melted, about 30 minutes. (Chiles can be stuffed 1 day ahead and chilled, covered.)

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CHICKEN AND CHEESE CHILES POBLANOS
Servings: 5-6

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 Tbsp. olive oil
2 tsp. minced garlic
1/2 tsp. 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 lb. fresh poblano chiles (also called pasillas: 6 to 8 equal size) rinsed
creame fraiche or sour cream
salt

Rinse chicken and pat dry. In a 10-12-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 shreads. 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 9x13-inch casserole, filling it. Cover tightly with foil.

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

Serve chilies with a spatula. Add creme fraiche and salt to taste.