Juana's Chicken-Stuffed Poblanos

Ingredients

• 0.5 teaspoon pepper black
• 2 cups chicken breast strips/pre-cooked/chopped cooked chopped
• 0.5 tablespoon corn oil 
• 1 teaspoon kosher salt 
• 2.5 oz monterrey jack cheese cut into 1/4-inch dice (2/3 cup)
• 1 large onion finely chopped
• 2  plum tomatoes diced finely
• 1.3 lb poblano pepper 
• 0.3 cup water 

Equipment

• frying pan
• oven
• baking pan
• aluminum foil
• ziploc bags
• tongs
• broiler pan

Directions

1. Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart).
2. Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.
3. Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes.
4. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes.
5. Add tomatoes and cook, stirring, until softened, about 4 minutes.
6. Remove from heat.
7. Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
8. Preheat oven to 350°F.
9. Rub skins off chiles.
10. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
11. Stuff filling into chiles through slits, keeping chiles intact.
12. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
13. Bake chiles in middle of oven until cheese is melted, about 30 minutes.
14. •Chiles can be stuffed 1 day ahead and chilled, covered.
15. Each serving about 200 calories and 10 grams fat
16. Gourmet