Corn - Stuffed Poblano Chilies

• 6 fresh poblano chiles
• 8 ounces chicken breasts, boneless, skinless
• 2 garlic cloves, lightly crushed
• 6 small tomatillos, hulks removed (about 7 oz)
• 14 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
• 2 tablespoons fresh lime juice
• 1 34 teaspoons coarse salt
• 1 tablespoon olive oil
• 2 12 cups fresh corn kernels (from about 5 ears)
• 2 ounces fresh goat's cheese, crumbled
• fresh ground pepper, to taste

1. Roast poblanos directly over flames of a gas burner or under a broiler, turning often with tongs, until charred on all sides.
2. Place in a bowl, covered with plastic wrap, let stand for 15 minutes.
3. When cool enough to handle, rub with paper towels to remove skins, being careful not to tear the flesh.
4. Cut a slit down the side of each poblano from stem to top.
5. Remove seeds, leaving stem intact.
6. Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover.
7. Bring to a boil, then reduce heat and simmer until chicken has cooked through, about 15 minutes.
8. Transfer chicken to a large bowl, reserving cooking liquid and garlic.
9. Cover chicken loosely with plastic wrap to prevent it from drying out.
10. Let cool slightly, then shred it into 1/2 inch pieces, and cover,.
11. Add tomatillas to reserved cooking liquid.
12. Bring to a boil.
13. Reduce heat and simmer until tender, about 5 minutes.
14. Drain and puree tomatillas and garlic in a blender,.
15. Add cilantro, lime juice, and 1 1/2 teaspoons salt and puree.
16. Spread half of the sauce in a 9x13 baking dish.
17. Preheat oven to 375F Heat oil in skillet, and add corn and cook until tender, about 3 minutes.
18. Let cool slightly, Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper.
19. Mound 1/2 cup the mixture in each poblano.
20. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoons salt.
21. Cover and bake until heated through, about 25 minutes.
22. Uncover and let stand 5 minutes.
23. Drizzle with sauce from the dish, and garnish with cilantro sprigs.

chiles, chicken breasts, garlic, fresh cilantro, lime juice, coarse salt, olive oil, corn kernels, fresh ground pepper

Taken from www.food.com/recipe/corn-stuffed-poblano-chilies-377771 (may not work)