Chicken And Cheese Chilies

• 2 boned, skinned chicken breast halves (3/4 lb. total), each cut into quarters
• 1/2 cup chopped onion
• 1/4 cup chopped tomato
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cumin
• 1/4 cup chopped red bell pepper
• 1 can (4 oz.) diced green chilies
• 1 1/4 cups (5 oz.) shredded jack cheese with chilies
• About 1 pound fresh poblano chilies (also called pasillas; 6 to 8, equal-size), rinsed
• Creme fraiche or sour cream
• Salt

1. Rinse chicken and pat dry. In a 10- to 12-inch nonstick frying pan over medium heat, combine chicken, onion, tomato, oil, garlic, and cumin. Stir often until chicken is slightly pink in center of thickest part (cut to test), 6 to 10 minutes.
2. Let stand until chicken is cool enough to touch, then tear meat into shreds. Return to pan. Add bell pepper, canned chilies, and cheese; mix.
3. Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins.
4. Mound chicken mixture equally in chili halves. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.
5. Bake in a 375u0b0 oven until the poblanos are tender when pierced, about 35 minutes.
6. Serve chilies with a spatula. Add creme fraiche and salt to taste.

chicken, onion, tomato, olive oil, garlic, ground cumin, red bell pepper, green chilies, jack cheese, poblano chilies, crueme, salt

Taken from www.myrecipes.com/recipe/chicken-cheese-chilies (may not work)