Roasting vegetables brings out the flavor and gives them a smokey taste. This is a healthy kicked up version of a chile relleno that is easy to make and oh so tasty! Need I say more?

 

 

4 medium Poblano Chilies

1 large onion, finely chopped

1/2 cup mushroom, sliced

2 garlic cloves, minced

2 tablespoons olive oil, divided

1/2 cup Roasted corn

2 boneless skinless chicken breasts, diced in 1/2 inch cubes

1/2-1 teaspoon seasoning salt

2 Roma tomatoes, finely diced

2 ounces Monterey Jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)

1/3 cup cilantro, chopped

1 ounce Mexican cheese, shredded for topping

1 – 10 ounce can Enchilada Sauce

1/2 cup Half and Half

Cooked rice, 4 servings

Cilantro and green onions, chopped for garnish

 

Directions: 

 

 

Preheat grill (charcoal or gas grill; this adds an additional smoky flavor to the Poblano, but an oven broiler or flame from a gas-powered stove top can work also). Treat the grate with vegetable oil or cooking oil spray. 

 

Lay the Poblano peppers onto the grate and allow them to roast for five to six minutes (add or subtract time as needed). Flip the Poblano with a pair of tongs to roast the other side for five to six minutes.

 

Remove the Poblano peppers from the grill (or other heating source) when the skin is blistered and blackened.

 

Place the Poblano pepper in a plastic bag to seal the steam inside. Keep at room temperature for at least 20 minutes. Peel the blistered skin from the Poblano pepper. It will come off easily. 

 

Using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem intact. Carefully cut away the seeds and membranes and set aside.

  

 

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

 

Cook until onion mixture until golden, stirring frequently. Add corn to skillet and cook until outside of kernels caramelize. Remove and set aside.

 

Saute the diced chicken in the same skillet, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomatoes, onion and corn mixture to the chicken mixture and continue to cook until chicken is done.

 

Let the mixture cool and add the monterey jack cheese and cilantro to the mixture.

 

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

 

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

 

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

 

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

 

  

 

Pour enchilada sauce into a sauce pan and add half and half to make a creamy enchilada sauce. Heat through and spoon sauce onto a plate. Place stuffed Poblano chile on sauce and serve with rice. Sprinkle chopped cilantro and green onions over the stuffed chili and rice to garnish.