**8 Poblano Chiles
½ cup cream cheese
2 cups Grated Manchego or Monterey Jack cheese
½ cup Feta cheese (optional)
1 1/2 cups Mexican Crème
Clove garlic
Onion, sliced
2 chicken breasts sliced in thin strips
Salt and Pepper to taste
Bake uncovered at least 30 minutes, at 350..so it is hot and bubbly
**These are a dish I make in Mexico, so the poblano chiles and the crème may not be available elsewhere, it is the flavor of the chilies that makes it work. You probably could substitute Anahiem chiles, and a heavy cream
Roast poblano chilies under a pre heated broiler until skins are charred. Place chilies in a plastic bag twist to seal well and let sit for 20 minutes to allow the skins to loosen.
Slit the pepper down the side, remove the seeds and the stem part, and peel off the skin.
In a bowl blend together softened cream cheese, 1 ½ cups of the cheese, reserve the other ½ cup for the top
In frying pan sauté the chicken breasts with garlic and onion, till done.
In each chile I put in a combination of the cheeses and some chicken then put filled chilies in a baking dish. Pour over Mexican Crème and then put grated ½ cup of Manchego/Montery Jack cheese on top.
You can fill them with almost anything, I have used rice/cheese and bacon as a mix
Shrimp and cheese…very good…even a hamburger filling whatever..
The chilies once they are peeled and seeded also can be frozen for use later, I usually buy a bunch and put a couple packages in the freezer. Just stick them in the microwave to defrost and fill with your favorite filling. You can freeze them individually on a cookie sheet and then put in plastic bags to freeze. I also use the individual chilies when I am making other things..they just add so much flavor.
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