Ingredients Jump to Instructions ↓

  1. 6 large, fresh poblano chilies (sometimes called pasilla chilies)

  2. 1 tablespoons vegetable oil

  3. 1/2 cup chopped onion

  4. 1/2 cup long grain white rice

  5. 1/2 teaspoon whole cumin seeds

  6. 1 cup water

  7. 1 teaspoon salt

  8. 1/2 teaspoon black pepper

  9. 1/2 cup cubed, cooked chicken breast

  10. 1/2 teaspoon ground cumin

  11. 1/4 teaspoon ground coriander seed

  12. 1 teaspoon dried Mexican oregano, crumbled

  13. 1 teaspoons grated lime zest, plus the juice of one fresh lime

  14. 1 large red, ripe tomato, diced, with its juice

  15. 4 oz Cotija cheese (Mexican aged cows milk cheese), crumbled

  16. 1/2 cup chopped fresh cilantro leaves

  17. 1 cup grated Monterey Jack cheese

  18. 1 ripe Haas avocado, sliced

  19. 2-3 stems of cilantro leaves for garnish

Instructions Jump to Ingredients ↑

  1. Broil or roast the chilies over a flame until skins blister; wrap in tea towel or put in a paper grocery bag for 10-15 minutes to sweat the skins loose. While the chilies are sweating, make the rice. Heat oil in a 10-12 inch skillet over medium heat until hot. Add the onion and sauté until translucent (about 2-3 minutes.) Add the rice and whole cumin seeds. Toast in the oil with the onions about 1 minute, stirring constantly. Add the water, salt and pepper. Stir to combine. Bring the rice to a boil and cover tightly. Turn down the heat and simmer about 15 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly. While the rice is cooking, prepare the chilies. Remove skins and slit the chilies open on one side. Remove seeds but do not remove stems. Arrange the prepared chilies in a lightly oiled 3 quart rectangular baking dish. After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the cubed chicken, cumin, coriander, oregano, lime zest and juice, chopped tomato with its juice, cotija cheese and chopped cilantro. Toss the mixture until it is thoroughly combined. Gently stuff the chilies with the rice and chicken mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chilies with the Monterey Jack cheese. Bake in a 350 degree oven for 20-25 minutes, or until the chilies are heated through and the cheese on top is melted. Remove from oven. Top with sliced avocado and garnish with fresh cilantro.


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