Poblanos Stuffed with Mozzarella and Chicken (meatless)

Portion Size: 1 poblano  

Ingredients: Yields: 8 servings

Ingredients Notes: 
8 medium poblano chilies
3 medium tomatoesWashed, trimmed and chopped.
1 medium white onionWashed, peeled and chopped.
2 large clove garlicWashed, peeled and minced
2 teaspoons dried oreganoCrumbled.
2 teaspoons ground cumin
Generous pinch ground cinnamon
1 teaspoon salt
1 tablespoon olive oil
2 lbs. meatless  chickenShredded. 
1 cup cooked brown or white rice
2 cups grated low fat sharp or extra-sharp white Mozzarella (about 7 oz.)For vegan: use vegan Mozzarella
1/4 cup fresh cilantro Chopped; including some tender stems.
1 tablespoon lime juice

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Position 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.
2Let 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.
3Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor.
4Heat 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.
5Remove 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.
6Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Jacqueline Larson M.S., R.D.N. and Associates