Active Time

　　45 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 4 servings

　　8 medium poblano chiles (1 1/4 lb)

　　1 large onion, finely chopped

　　1/2 tablespoon corn oil

　　1/4 cup water

　　2 plum tomatoes, finely diced

　　2 cups chopped cooked chicken breast meat

　　1 teaspoon kosher salt

　　1/2 teaspoon black pepper

　　2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice (2/3 cup)

　　

Roast chiles:

Step 1

Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart). Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.

　　

Make filling:

Step 2

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.

　　

Step 3

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

　　

Stuff and bake chiles:

Step 4

Preheat oven to 350°F.

　　

Step 5

Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).

　　

Step 6

Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.

　　

Step 7

Bake chiles in middle of oven until cheese is melted, about 30 minutes.

　　

Nutrition Per Serving

Each serving about 200 calories and 10 grams fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　•Chiles can be stuffed 1 day ahead and chilled, covered.