Chicken Stuffed Poblano Chiles

1. 1

   While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.

2. 2

   Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.

3. 3

   In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.

4. 4

   Cook until onions begin to turn golden, stirring frequently.

5. 5

   Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.

6. 6

   Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.

7. 7

   With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.

8. 8

   Pack the chicken mixture into chilies and push cheese into mixture along the slit.

9. 9

   Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.

10. 10

    Serve on top of a bed of saffron rice.

* Per serving · 4 servings · Values may vary.