Chicken Stuffed Poblano With Parmesan Breadcrumbs - cooking recipe

Ingredients

6 medium poblano chiles
1 large onion, finely chopped
3 tablespoons garlic, minced
2 cooked boneless skinless chicken breasts, finely diced
1 teaspoon seasoning salt
1 large tomatoes, finely diced
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
4 tablespoons olive oil, divided
1/2 cup breadcrumbs
1/4 cup parmesan cheese, grated
rice, cooked saffron rice, 4 to 6 servings

Preparation

While using gloves, wash the poblano peppers.
Using a sharp paring knife cut a slit lengthwise from the stem to the tip of chile leaving the stem in tact.
Carefully, cut away the seeds, rinse the inside of the chilies, and set aside.
In a large bowl mix, the chopped onions, garlic, the cooked diced chicken, seasoning salt, tomato, cheese and add 2 tablespoons of the olive oil. Mix together well.
In a separate bowl, mix breadcrumbs and Parmesan together for a dry mix.
Preheat oven to 350 degrees Fahrenheit.
Coat the cake pan or skillet with olive oil.
Stuff the peppers with the mixture, use toothpicks to help sew them together.
Using the remaining tablespoon of olive oil, lightly brush the outside of the chilies; place them in the dry breadcrumb mix; sprinkle all over the outside.
Place them cut side up in the baking pan or skillet.
Cook for 1 hour or until peppers are done.
Serve on top of a bed of saffron rice.