Cafe Terra Cotta Baked Stuffed Poblano Chiles

Source: Contemporary Southwest: The Cafe Terra Cotta Cookbook by Donna Nordin

8 nicely shaped poblano chilies
2 medium onions, peeled, chopped
1 tablespoon unsalted butter
2 whole chicken breasts (about 1 pound), lightly grilled and diced
2 cups Monterey jack cheese, grated
2 cups corn
1 jalapeno pepper, washed, stem removed, seeded and finely chopped
Tomato salsa (optional)

Heat the broiler. Wash the chilies and place on a broiler pan. Roast them under the broiler, turning frequently, until they are charred on all sides. Remove chilies and transfer them to a bowl. Cover with plastic wrap and let stand 10 minutes.

Remove charred skin from the cooled chilies. Make a slit in the side of each chili and remove the seeds, but not the stems.

Heat the oven to 350 degrees F.

In a medium bowl, combine all the remaining ingredients, except salsa. Carefully stuff the chilies with the mixture. Place stuffed chilies in an ungreased baking dish, fitting them snuggly together. Add a small amount of water (1/8 to 1/4 inch) to the bottom of the dish.

Bake for 30 minutes or until filling is bubbly. Remove chilies from the oven and, if you like, top with more Monteremy jack cheese and return to the oven to melt the cheese.

Serve with salsa if desired.