Poblanos stuffed with Chicken and Rice
(this recipe has been adjusted from its original recipe from Fine Cooking)
6 large poblano chiles, slit from stem to tip
2 medium tomatoes, chopped
1/2 medium onion, chopped
1 large garlic clove
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon coriander
Table Salt
1 tablespoon olive oil
2 cups shredded cooked chicken
1 1/2 cups cooked brown or white rice
2-3 tablespooons chopped fresh cilantro
1 tablespoon fresh lime juice
2 cups grated sharp cheddar cheese
1. Position a rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
2. Set the chiles on the baking sheet. Broil, turning every few minutes, until blackened spots appear all over, 5 to 8 minutes. Place peppers in a bowl and cover with plastic wrap for 10 to 15 minutes, this will help loosen the skin. Peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
3. Meanwhile, puree the tomatoes, onion, garlic, oregano, cumin, coriander, and 1/2 teaspoon salt in a food processor. Heat the oil in a 12 inch skillet over medium heat. Add the puree, cook, stirring, until the liquid evaporates and the mixture has thickened. Take pan off the heat. Stir in the chicken and rice, then the cilantro, lime juice, and 1 cup of cheese; season to taste with salt and pepper. Portion the filling among the peppers, wrapping their sides around the filling (some filling will still be seen that is fine.)
4. Broil the peppers until the cheese begins to melt and the tops begin to brown, about 4 minutes. Top with the remaining 1 cup of cheese and broil until the cheese is completely melted, about 2 minutes.
*Fine Cooking divides this into 4 peppers which is a lot of filling for 4 peppers. They also say this recipe serves 4 and each serving is about 500 calories, just FYI.
Re-fried Beans
(recipe from CooksIllustrated.com)
1/2- 1 cup low-sodium chicken broth
2 (15.5 ounces each) cans pinto beans , drained and rinsed
1 tablespoon vegetable oil
3 ounces salt pork , rind removed and diced very small (I substituted a couple slices of bacon)
1 small onion , chopped fine (about 3/4 cup)
1 jalapeno chile , seeds and ribs removed, chile minced
1 poblano chile , seeds and ribs removed, chile chopped fine (about 1/4 cup)
1/4 teaspoon table salt
3 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice (optional)
1. Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.) You will not add the pork or bacon back into the beans.
3. Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes, if the beans are too thick add a little more broth until they are the consistency you desire. Stir in cilantro and lime juice, if using, and serve.
This meal was a great quick dinner after a day at the science museum.
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