Chicken and Cheese Chilies

Ingredients

• 6 servings crème fraîche sour
• 2 teaspoons garlic minced
• 4 oz chilies diced green canned
• 0.5 teaspoon ground cumin 
• 5 oz jack cheese shredded with chilies
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 1 pound poblano chilies fresh rinsed (also called pasillas; 6 to 8, equal-size)
• 0.3 cup bell pepper red chopped
• 6 servings salt 
• 0.3 cup tomatoes chopped
• 2  boned cut into quarters ()

Equipment

• frying pan
• oven
• knife
• aluminum foil
• spatula

Directions

1. Rinse chicken and pat dry. In a 10- to 12-inch nonstick frying pan over medium heat, combine chicken, onion, tomato, oil, garlic, and cumin. Stir often until chicken is slightly pink in center of thickest part (cut to test), 6 to 10 minutes.
2. Let stand until chicken is cool enough to touch, then tear meat into shreds. Return to pan.
3. Add bell pepper, canned chilies, and cheese; mix.
4. Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins.
5. Mound chicken mixture equally in chili halves. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.
6. Bake in a 375 oven until the poblanos are tender when pierced, about 35 minutes.
7. Serve chilies with a spatula.
8. Add crme frache and salt to taste.