Chili Suizas Bake Recipe

Name: Chili Suizas Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large poblano peppers; 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 2 pounds ground chicken; 1 onion, chopped; 1 jalapeno, seeded and finely chopped; 4 cloves garlic, finely chopped; 12 large or 16 medium to small tomatillos, peeled, rinsed and halved; 1/4 cup cilantro, a handful; 2 cups chicken stock; 2 teaspoons honey; Salt and pepper; 1 lime, juiced; 1/2 cup creme fraiche; 3 cups lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor; 1 cup shredded Swiss cheese, about 1/3 pound; 1 cup shredded Monterey Jack cheese, about 1/3 pound

Servings: persons

3 large poblano peppers
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds ground chicken
1 onion, chopped
1 jalapeno, seeded and finely chopped
4 cloves garlic, finely chopped
12 large or 16 medium to small tomatillos, peeled, rinsed and halved
1/4 cup cilantro, a handful
2 cups chicken stock
2 teaspoons honey
Salt and pepper
1 lime, juiced
1/2 cup creme fraiche
3 cups lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor
1 cup shredded Swiss cheese, about 1/3 pound
1 cup shredded Monterey Jack cheese, about 1/3 pound

1
Heat the broiler to high.
2
Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes.
3
Leave the door of the oven cracked to allow the steam to escape.
4
Place the peppers in a bowl and cover tightly with plastic wrap.
5
Allow the peppers to cool enough to handle.
6
While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat.
7
Add chicken and lightly brown, 3 to 4 minutes.
8
Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes.
9
While onions cook, place tomatillos and cilantro in the food processor and process until smooth.
10
Pour the tomatillos into the chicken mixture and stir to combine.
11
Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.
12
When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili.
13
Remove chili pan from heat and stir in lime juice.
14
Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan.
15
Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses.
16
Place under broiler until brown and bubbly.
17
Serve from hot skillet, spooning out chili into shallow dinner bowls.
18
TOUCHDOWN!

1883

kcal

Calories

116

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 large poblano peppers, 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 2 pounds ground chicken, 1 onion, chopped, and more.

Yes, Chili Suizas Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Suizas Bake

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