Ingredients Jump to Instructions ↓

  1. 4 teaspoon(s) olive oil

  2. 2 (4 ounces each) poblano chiles , seeded and chopped

  3. 1 medium onion , chopped

  4. 1 clove(s)

  5. garlic , crushed with press

  6. 4 large (12 ounces each) ripe tomatoes

  7. 1 pound(s) ground chicken

  8. 1 teaspoon(s) ground cumin

  9. teaspoon(s) salt

  10. 2 cup(s) fresh corn kernels

  11. cup(s) shredded Monterey Jack cheese

  12. 1/4 cup(s) (loosely packed)

  13. fresh cilantro leaves , chopped

  14. Cilantro sprigs , for garnish

Instructions Jump to Ingredients ↑

  1. James Baigrie In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add poblanos and onion, and cook 8 to 9 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute.

  2. Meanwhile, cut thick slice from stem end of each tomato; with spoon, scoop out seeds and pulp from tomatoes. Chop tomato slices (reserving 1 top for garnish if you like) and pulp. Transfer tomato shells to microwave-safe plate, and cook in microwave on High 3 minutes or just until heated through.

  3. To vegetables in skillet, add chopped tomatoes and cook on medium-high about 5 minutes or until mixture thickens slightly, stirring occasionally. Transfer tomato mixture to medium bowl.

  4. In same skillet, in remaining 2 teaspoons oil, cook chicken, cumin, and 1/2 teaspoon salt on medium-high about 10 minutes or until chicken loses its pink color throughout, stirring often. Stir in tomato mixture, corn, Monterey Jack, and chopped cilantro; heat through.

  5. To serve, spoon chicken mixture into tomato shells; top with cilantro leaves. Arrange tomatoes on platter; garnish platter with reserved tomato top.


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