We were new to cooking with fresh poblano chiles, but not anymore, and we’ll be using them more often now!
(modification of recipe originally from Ree Drummond, “The Pioneer Woman”)
Serves 4
- ¼ cup olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 canned chipotle pepper in adobo sauce
- 1 clove garlic
- 4 boneless skinless chicken breast cutlets (about 4 ounces each)
- 4 poblano chiles
- ¼ cup shredded Monterey Jack cheese
Combine first 7 ingredients (oil through garlic) in a blender, or mini food processor, and mix until totally pureed. Pour contents into a large zip-top plastic bag. Add chicken breasts; seal the bag and ensure all of the chicken pieces are coated with the marinade. Marinate in the refrigerator for 4 hours or overnight, turning bag occasionally.
After the chicken has marinated, roast the poblano chiles one at a time over the flame of your gas stovetop (or gas grill), using metal tongs to hold them, until the skin is totally charred. Alternatively, you can place them on a baking sheet directly under your oven’s broiler. When the skin is totally blackened, place the chiles in a large bowl and cover bowl tightly with plastic wrap to allow the chiles to sweat for 20 minutes. Remove chiles and use a knife to scrape off the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Set aside.
Preheat grill to medium-high heat.
Remove chicken from marinade; discard marinade. Grill the chicken for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and 1 tablespoon cheese on top of the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until totally done in the center, 4 to 5 minutes.
Nutritional Info/Serving: Calories 290, Fat 18 g, Protein 26 g, Carbs 8 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Green, 0.5 Blue, 1 tsp
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