-
1
Lay 4 chiles on their sides on racks of gas burners and turn flames on high.
-
2
(Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.)
-
3
Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart).
-
4
Transfer immediately to a large plastic bag, then close to allow chiles to steam.
-
5
Roast remaining chiles in same manner.
-
6
Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes.
-
7
Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes.
-
8
Add tomatoes and cook, stirring, until softened, about 4 minutes.
-
9
Remove from heat.
-
10
Stir in chicken, salt, and pepper.
-
11
Cool completely, then stir in cheese.
-
12
Preheat oven to 350F.
-
13
Rub skins off chiles.
-
14
Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
-
15
Stuff filling into chiles through slits, keeping chiles intact.
-
16
Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
-
17
Bake chiles in middle of oven until cheese is melted, about 30 minutes.
