Be sure to serve this dish right out of the oven for the best taste.
- 1 tablespoon olive oil
- 1 pound boneless and skinless chicken thigh meat
- 1 ¾ cups diced tomatoes
- ½ cup Red Chile Sauce
- Kosher salt to taste
- Freshly ground pepper to taste
- 4 large poblano peppers, roasted and peeled
- 2 cups (about 8 ounces) grated Monterey Jack
- ½ cup (about 2 ounces) goat cheese, crumbled
To prepare the chicken stuffing, heat the oil in a saute’ pan and add the chicken. Saute’ the meat over medium heat, turning it several times, until it is cooked through. Remove the chicken from the heat and allow it to cool. Coarsely chop the meat, and put it in a bowl. Add the tomatoes, chile sauce, salt and pepper. Mix gently.
To prepare the rellenos, preheat oven to 350 degrees. Put one quarter of the chicken mixture in each pepper, with the cut side facing up. Place peppers on a lightly oiled sheet pan. Mix together the Monterey Jack and goat cheese and divide it evenly among the peppers, piling cheese on top of the chicken mixture. Bake the peppers for 20 minutes or until filling is heated through and cheese is melted and bubbling. Serve at once.