Chicken, Brown Rice and Cheese-Stuffed Poblanos

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 tsp Coriander, ground
  • 4 cloves Garlic
  • 1 Onion, medium
  • 6 Poblano peppers, large

• Canned Goods

  • 2 cups Chicken broth
  • 2 tbsp Tomato paste

• Condiments

  • 1 container Jalapeno-flavored cream cheese spread
  • 1 Sauce

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 2 tbsp Chili powder
  • 1 Peppers
  • 2 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cups Mexican-blend cheese
  • 1 Sour cream

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• PEPPERS
• 6 large Poblano peppers
• 2 tablespoons canola oil, plus more for oiling the pan
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 container (8-ounce) jalapeno-flavored cream cheese spread (such as Philadelphia brand) or 8 ounces ricotta cheese
• 2 cups cooked, shredded chicken
• 2 cups cooked brown rice
• 2 cups shredded Mexican blend cheese, divided
• salt and freshly ground black pepper, to taste
• SAUCE
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and freshly ground black pepper, to taste
• Sour cream, for serving (optional)

Directions

• INSTRUCTIONS
• PEPPERS: Preheat oven to 450 degrees. Position a rack close to the heating element, top or bottom. Place peppers on a baking sheet and roast 30 to 40 minutes, turning several times until blistered in numerous places. Immediate cover with foil and let sit for 30 minutes. ALTERNATE METHOD: Place under the broiler for 8-10 minutes, turning once.
• Reduce oven temperature to 375 degrees.
• While peppers are roasting and steaming, heat oil in a skillet or saute pan. Add onion and cook 6 to 8 minutes or until softened. Add garlic and cook very briefly (15 seconds). Remove from heat and stir in cream cheese spread. Stir until smooth and melted.
• Stir in cooked chicken, brown rice, 1 cup shredded cheese and salt and black pepper to taste. Set aside.
• Peel as much of the thin, papery skin from the peppers as possible. Cut a slit in the top and carefully remove seeds, leaving stem intact. (Dont worry if the pepper tears slightly; you can wrap around filling and cover with sauce....no one will notice.)
• Oil a baking dish large enough to hold all the peppers.
• SAUCE: In a medium saucepan, heat butter over medium-high heat. Stir in flour, reduce heat to medium and cook 2 to 3 minutes. Slowly add chicken broth, stirring constantly. Bring to a boil, reduce heat to medium and add tomato paste and spices. Simmer until thickened (it wont be terribly thick; I preferred it this way).
• Pour about 1/2 cup sauce in the bottom of prepared baking pan.
• Fill peppers with even amounts of the filling and place in prepared baking dish. Pour remaining sauce over the top. Top with remaining cheese. Cover loosely with aluminum foil.
• Bake 25 to 30 minutes. Remove foil and continue baking 5 to 10 minutes or until cheese has melted and filling is heated through to 165 degrees. Serve with sour cream if desired.