Poblano Chiles Stuffed With Chicken
By: Anonymous
Published: Saturday, December 12, 2009 - 10:59pm

Ingredients




6 fresh Poblano chiles roasted or fried
1 tablespoon vegetable oil
1 small onion finely chopped
1 lrg tomato chopped
2 garlic cloves
1 teaspoon dried thyme
1/2 teaspoon ground true Ceylon cinnamon or U.S. cinnamon
1 teaspoon tsp Oaxacan oregano or ½  Mexican oregano
2 cups skinless boneless chicken breast cooked and shredded

Preparation

1 Heat the vegetable oil in a medium frying pan over high heat and add the onion. Cook for 2 minutes. Add the tomato, stirring well to combine, and lower the heat to medium. Cook for 15 minutes, stirring often. 2 In a small bowl or molcajete, mash the garlic with the herbs and add to the tomato mixture. Add the shredded chicken and salt to taste; cook for 10 minutes or until heated through and flavorful. Let cool. Stuff the prepared chiles with the chicken mixture, place in a tray and bake in a 350 degree oven for 5 to 10 minutes, or until heated through. 3 Yield: 2 to 4 servings