I've been trying to come up with a grain-free replacement for chicken enchiladas, the kind smothered in green chili sauce. I decided to try my chicken enchilada filling in a poblano pepper. The result was amazing and flavorful, if I do say so myself.
This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade
Chile Rellenos Con Pollo (Stuffed Chilies with Chicken)
6 to 8 Poblano Chili Peppers
1 pound Chicken, cooked and shredded
3 or 4 cups Monterey Jack or Pepper Jack Cheese, shredded
1/4 cup Onion, finely diced
1 cup Tomato Sauce
1/2 teas. Cumin
1/2 teas. Oregano
1 Clove Garlic, minced
To roast and skin the chilies: Put chilies on a baking sheet and place under the broiler. Watch closely, when the skins get bubbly, remove and turn over to broil the other side. Remove and set aside to cool. When cool enough to handle, peel the papery skins off. Then carefully make a slit in the side of each chili and scoop out the seeds. If you are going to touch the seeds with your hands then you may want to wear gloves.
Place chilies in a baking dish. Preheat oven to 350 degrees.
In a mixing bowl combine the shredded chicken, two cups of cheese and onion. Spoon into the chilies. Combine sauce ingredients. Pour over the stuffed chilies. Top with remaining cheese. Bake for 20 to 25 minutes, until cheese is melted.