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Chicken Chile Rellenos

Makes: 6 servings
Prep 45 mins Bake 350°F 22 mins to 27 mins
Chicken Chile Rellenos
  • 6  fresh poblano peppers (3 to 4 oz. each)*
  • 2  cups  shredded or chopped cooked chicken
  • 1  cup  shredded Monterey Jack cheese (4 oz.)
  • 1/2  cup  frozen corn, thawed
  • 1/2 8  ounce tub  cream cheese with chives
  • 2  tablespoons  snipped fresh cilantro
  • 1  cup  thinly sliced sweet onion
  • 3  cloves  garlic, thinly sliced
  • 1  tablespoon  olive oil
  • 1 15  ounce can  tomato sauce
  • 1 1/2  teaspoons  ground cumin
  • 1/2  teaspoon  coriander seed, crushed
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground red pepper
  • 2  tablespoons  snipped fresh cilantro

1. Preheat oven to 350 degree F. Lay each poblano pepper on its side and cut a lengthwise slice from one side, leaving the stem intact on the pepper. The pepper will now be boat shaped. Chop each slice of pepper which was just removed. Set aside. Remove seeds and membranes from each poblano pepper. In a large saucepan cook peppers, half at a time, in boiling water for 2 minutes. Drain well; set aside. For filling, combine chicken, 1/2 cup of the cheese, corn, cream cheese and 2 tablespoons cilantro. Spoon filling into poblano peppers and place in a greased 3-quart rectangular baking dish.

2. For sauce, in a large skillet cook onion, the reserved chopped poblano pepper and garlic in hot oil over medium-low heat for 5 minutes or until tender, stirring occasionally. Stir in tomato sauce, cumin, coriander, salt, and ground red pepper. Cook and stir until bubbly. Spoon sauce over stuffed peppers in baking dish.

3. Bake, covered, for 20 to 25 minutes or until heated through. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro before serving. Makes 6 servings.

From the Test Kitchen*
  • Because chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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