Poblano Chiles Stuffed With Chicken

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

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.

chiles, vegetable oil, onion, tomato, garlic, thyme, ceylon cinnamon, oregano, chicken

Taken from www.yummly.com/recipe/Poblano-Chiles-Stuffed-With-Chicken-1666718 (may not work)