CHICKEN PICADILLO-STUFFED POBLANOS4 large poblano chili peppers, halved lengthwise, stemmed and seeded
2 tablespoons extra-virgin olive oil
1 medium onion, chopped (about 3/4 cup)
1 yellow bell pepper, chopped (1 to 1 1/4 cups)
2 large cloves garlic, chopped
1 pound ground chicken
1 (14 1/2 ounce) can diced tomatoes with juice
1/2 cup sliced green olives with pimientos
1/3 cup raisins
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 cup shredded Monterey jack cheese
Set an oven rack 4 inches from the heating element and preheat the broiler.
Lightly coat a 12-by-8-inch baking dish with nonstick spray oil. Place the poblanos, skin side up, on a rimmed baking sheet and broil until blackened, 8 to 10 minutes. Transfer to a small bowl and cover with plastic wrap. Let rest for 10 minutes to steam. Holding the poblanos under cold running water, slip off and discard the charred skin. Blot the poblano halves with paper towels and place them in a single layer in the prepared baking dish. Set aside.
Preheat the oven to 350 degrees F.
While the poblanos are being roasted, heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring, until they have softened and begin to brown, 4 to 5 minutes.
Add the garlic and cook until fragrant, 30 seconds.
Add the chicken and cook, stirring constantly and breaking apart with a spoon, until the meat is no longer pink, 4 to 5 minutes.
Add the tomatoes with their juice and the olives, raisins, cumin and cinnamon. Reduce the heat to medium and cook until the liquid has evaporated, 7 to 10 minutes.
Stir in the Monterey jack cheese. Spoon the mixture over the poblanos.
Bake 10 to 15 minutes or until heated through. Serve immediately.
Servings: 4 to 6
Adapted from source:
The One-Dish Chicken Cookbook by Mary Ellen Evans