Stuffed Poblano Peppers

INGREDIENTS

• 1 teaspoon olive oil for the pan
• 4 medium poblano peppers (1 lb. total weight w/ refuse, 12 oz. cleaned)
• 1 tablespoon olive oil
• 2 medium tomatoes, diced (10 oz.)
• 1/2 medium onion, diced (4 oz.)
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon coarse kosher salt (not fine salt)
• 2 cups cooked chicken breast, shredded (10 oz.)
• 1 cup part skim mozzarella, shredded (4 oz.)
• 1/2 cup chopped fresh cilantro
• 1/2 cup cheddar, shredded (2 oz.)

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Line a large baking sheet with foil and brush it with a little olive oil.
2. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
3. Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
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