Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
Jícama, Radish, and Pickled Shallot Salad with Feta is the perfect way to start this meal.
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Simply delicious! Have made it a few times now and it is always a big hit.
The best poblano stuffed peppers we have ever had. Will definitely make again.
I have put off making these as I find most stuffed peppers to be tasteless. This, however, knocks it out of the park. Really flavourful. Don't forget the lime juice. it puts it over the top.
Have made this numerous time and we loved it here at home...Tried them out for my new client, one is 1st generation Mexican American, and it brought here back home to LA in her Mom's kitchen, a few medications of turning up the heat with jalapeo, poached chicken thighs, fire roasted corn & tomatoes, great reviews from the client and my own family! Recipe is great as it stands for those who want to try as written!
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