so, so good! i absolutely love poblano peppers. especially stuffed. i made these for my clients on cinco de mayo! i could really give a darn about that holiday, but i sure do love a reason to eat and cook mexican food! these peppers are so easy to put together and the flavor is to die for. start by roasting the peppers, i do this by placing the peppers directly over my gas flame on the stove until they get black. once charred all over, put them in a bowl and cover with foil. this allows the skin to peel away from the flesh. after 10 minutes, remove the charred skin. for the filling, i started with a rotisserie chicken. i took the skin off and shredded the meat. i added fresh corn kernels, sauteed onion and garlic, cumin, cilantro, monterey jack cheese, and tomatillo sauce. to make it you simply wash and cut in half about 10 tomatillos, one onion, one jalapeno, 2 cloves of garlic. drizzle olive oil all over. pop in a 425 degree oven and roast for 15 minutes. throw everything in a food processor with a little salt and pepper. add about 1/2 cup of tomatillo sauce to the chicken mixture and combine. cut a slit down the middle of the poblanos and remove all the seeds. stuff each pepper to the max! top with a bit more cheese and bake at 400 degrees for 10 minutes. sprinkle with some chopped cilantro and serve.
