Stuffed Poblano Chiles on the Egg

I was working Tucson AZ in the early 1990s. One of my favorite restaurants was the Cafe Terra Cotta, the owner of the restaurant is Donna Nordin this is my version of her recipe







I had 4 Poblano chiles on the bush, I chard and peeled them



A large chicken breast, who could cook with out a glass of wine





Grilled to a internal temp. 145*

Stuffed the chiles put the platesetter on lowerd the temp. to 350*

Added more cheese at 30-min.

Pulled at 40-min.

Served with salad, and refried black beans

Recipe:


Chicken-Corn Stuffing
2 med onions, chopped and sautéed in butter until soft
2 whole chicken breast, lightly grilled, cut in small cubes
2 C Monterey jack cheese, grated
2 C cut corn 1 Jalapeno chile, finely chopped (optional)

1 Roast and peel the chiles . Make a slit in the side of each chile and remove the seeds, but not the stems. Combine the stuffing ingredients thoroughly and stuff evenly into the chiles.

2. Preheat the oven or Egg to 350*F. Place the stuffed chiles in an ungreased baking dish, add a little water in the bottom of the dish, and back for 30 minutes.

3. Top the chiles with the remaining cheese and return them to the oven or Egg to melt the cheese, Serve with a dollop of salsa

Salsa Fresca

Makes 2 C
1 ½ pounds tomatoes, cored, seeded and cut into ½- inch dice
¼ C finely chopped onion
¼ C chopped cilantro
1 jalapeno or Serrano chile, seeded, deveined, and finely chopped
3 tbs fresh lime juice
Salt and pepper, to taste

Mix all the ingredients together and let stand a least half an hour befor serving. Use within 24 hours
Recipe source: The Terra Cotta Cookbook by Donna Nordin

Tasty

Ross