Portion Size: 1 poblano  

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 medium poblano chilies
3 medium tomatoes	Washed, trimmed and chopped.
1 medium white onion	Washed, peeled and chopped.
2 large clove garlic	Washed, peeled and minced
2 teaspoons dried oregano	Crumbled.
2 teaspoons ground cumin
Generous pinch ground cinnamon
1 teaspoon salt
1 tablespoon olive oil
2 lbs. cooked chicken	Shredded; preferably dark meat. Cook until internal temperature reaches 165°F.
1 cup cooked brown or white rice
2 cups grated low fat sharp or extra-sharp white Mozzarella (about 7 oz.)
1/4 cup fresh cilantro	Chopped; including some tender stems.
1 tablespoon lime juice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil. Slit the chilies from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes.
2	Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chilies inside out, remove any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
3	Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor.
4	Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated, and the mixture looks thick and pulpy, 8 to 11 minutes.
5	Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt.
6	Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.