Monster Stuffed Poblano Peppers with Tomatillo Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 Poblano peppers
1 large, grilled chicken breast, diced small
1 Tbsp extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
1 jalapeno, minced
1/4 cup sour cream or plain yogurt or cream cheese
1/2 cup grated Monterey Jack cheese
1/8 tsp cumin
1 cup prepared brown or wild rice

For the Salsa:
8 tomatillos, papery leaves removed, washed, and dried
1 small onion
3 garlic cloves
1 jalapeno
2 Tbsp chopped fresh roasted green chiles
1/2 tsp Kosher salt
1/8 tsp cumin
Juice from one big, juicy lime


In a small skillet, add olive oil and heat on medium high. Add onions and stir until softened, about 5 minutes. Add garlic and jalapeno and stir for another minute or two. Remove from heat.

In a medium bowl, mix all ingredients, including your sauteed vegetables and stir until everything is incorporated. Set aside.

To prepare the poblanos, wash the exterior well and then pat dry. You have a choice, here, on what you do next.

Cut the stems out of the top of the pepper by cutting in a circle down into the pepper. Trim the seeds off. Do not discard tops. Make a split lengthwise in the peppers and take out remaining seeds and pith. Stuff with the chicken mixture. Put tops back into the pepper. Place in oven at 400 degrees covered for 30 minutes. Then uncover and add a little more cheese on top of the pepper and cook for another 20-30 minutes, or until cheese and pepper start to brown.


Grill or broil the peppers, turning regularly, until they turn dark brown and blacken slightly on the outside. Remove from heat. Now your peppers should be soft enough to only split down the middle and pliable enough that you can open them up without having to remove the stem. Remove the seeds and pith from inside and stuff with chicken mixture. Place in casserole dish and top with more cheese into a 400 degree oven for 20 minutes or so until the cheese is bubbly and browned.

Fresh Tomatillo Salsa:
Cut tomatillos, onion, and jalapeno into relatively equal pieces. Put all ingredients into a food processor and pulse until all ingredients have been processed thoroughly.

When you are ready to serve your peppers, top with a big spoonful of the Tomatillo Salsa.

Serve your peppers with some grilled Summer Squash halves or grilled tomatoes.