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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These are fantastic. Wow. Highly recommend this recipe. I cooked two large bone-in, skin on chicken breasts in my instant pot in some chicken broth. Took the breasts out to cool and used the Instant Pot to cook rice in the chicken's broth. Great choices, very flavorful. I will make these again and again.
Next time I will blacken the peppers and put them in a bowl covered with plastic wrap to let them steam until I'm ready to peel them. I'll also do it far in advance so they have a chance to cool awhile. :)
Very, very nice recipe. Tastes great.
Fantastic - so delicious!!
We saved time and after blackening the peppers didn't peel them, but just stuffed, broiled and enjoyed them. Yum!
Simply delicious! Have made it a few times now and it is always a big hit.
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