Chicken Stuffed Poblano Chiles

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This is an attractive and tasty dish. these are not your ordinary stuffed peppers. serve on top of saffron rice with a side salad for a spicy meal.

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Steps

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While using gloves , wash the poblano chilies and using a sharp paring knife , cut a slit lengthwise from stem to.

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Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.

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In a large skillet over medium high heat , warm 1 tablespoon of the olive oil , add chopped onions and garlic.

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Cook until onions begin to turn golden , stirring frequently.

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Add the diced chicken , sprinkle with seasoning salt and cook until chicken is almost cooked through.

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Add tomato and mushrooms , continue to cook until chicken is done.

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Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.

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With remaining tablespoon olive oil , lightly oil the outside of the chilies and place them cut side up in casserole dish.

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Pack the chicken mixture into chilies and push cheese into mixture along the slit.

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Cover dish , place in preheated oven and bake for 35 to 40 minutes.

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Remove cover the last 5 to 10 minutes of cooking.

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Serve on top of a bed of.

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Ingredients

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poblano chiles, onion, garlic cloves, olive oil, boneless skinless chicken breasts, seasoning salt, roma tomatoes, mushroom, monterey jack cheese, rice