Poblano Chiles Stuffed With Chicken

Photo: flickr user VirtualErn

Ingredients

6 fresh Poblano chiles roasted or fried

1 tablespoon vegetable oil

1 small onion finely chopped

1 lrg tomato chopped

2 garlic cloves

1 teaspoon dried thyme

1/2 teaspoon ground true Ceylon cinnamon or U.S. cinnamon

1 teaspoon tsp Oaxacan oregano or ½ Mexican oregano

2 cups skinless boneless chicken breast cooked and shredded

Preparation

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.

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.

Yield: 2 to 4 servings