Poblanos Stuffed With Cheddar And Chicken

• 4 large poblano chiles
• 2 med tomatoes, chopped
• 1/2 medium white onion, chopped
• 1 clove garlic, chopped
• 1 tsp dried oregano, crumbled
• 1 tsp ground cumin
• pinch cinnamon
• kosher salt
• 1 T olive oil
• 2 cups shredded cooked chicken
• 1 1/2 cups cooked brown rice
• 2 cups grated shar white cheddar (about 7 oz)
• 1/4 cup cilantro
• 1 T lime juice

1. Position an oven rack about 4" from teh broiler and heat the broiler on high. ZLine a large rimmed baking sheet with foil.
2. Slit the chiles from step to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return poblanos to the baking sheet.
3. Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon and 1/w tsp salt in a food processor. Heat the oil in a 12 inch skillet over med heat. Add the puree and coook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 min. Remove the pan from 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. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will be exposed.
4. Broil the peppers until the cheese is melting and the top is beginning to brown, abut 4 min. Top with remaining 1 cup cheese and broil until cheese is completely melted, about 2 min. Serve

poblano chiles, tomatoes, white onion, clove garlic, oregano, ground cumin, cinnamon, kosher salt, olive oil, chicken, brown rice, white cheddar, cilantro, lime juice

Taken from www.epicurious.com/recipes/member/views/poblanos-stuffed-with-cheddar-and-chicken-50017298 (may not work)