Juana's Chicken-Stuffed Poblanos

• 8 medium poblano chiles (1 1/4 lb)
• 1 large onion, finely chopped
• 1/2 tablespoon corn oil
• 1/4 cup water
• 2 plum tomatoes, finely diced
• 2 cups chopped cooked chicken breast meat
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice (2/3 cup)

1. Lay 4 chiles on their sides on racks of gas burners and turn flames on high.
2. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.)
3. Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart).
4. Transfer immediately to a large plastic bag, then close to allow chiles to steam.
5. Roast remaining chiles in same manner.
6. Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes.
7. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes.
8. Add tomatoes and cook, stirring, until softened, about 4 minutes.
9. Remove from heat.
10. Stir in chicken, salt, and pepper.
11. Cool completely, then stir in cheese.
12. Preheat oven to 350F.
13. Rub skins off chiles.
14. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
15. Stuff filling into chiles through slits, keeping chiles intact.
16. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
17. Bake chiles in middle of oven until cheese is melted, about 30 minutes.

poblano chiles, onion, corn oil, water, tomatoes, meat, kosher salt, black pepper, cheese

Taken from www.epicurious.com/recipes/food/views/juanas-chicken-stuffed-poblanos-103825 (may not work)