Thursday, October 9, 2008

Chili Suizas Bake

Cook Time: 25 min
Level: Intermediate
Yield: 6 servings


* 3 large poblano peppers
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 pounds ground chicken
* 1 onion, chopped
* 1 jalapeno, seeded and finely chopped
* 4 cloves garlic, finely chopped
* 12 large or 16 medium to small tomatillos, peeled, rinsed and halved
* 1/4 cup cilantro, a handful
* 2 cups chicken stock
* 2 teaspoons honey
* Salt and pepper
* 1 lime, juiced
* 1/2 cup creme fraiche
* 3 cups lightly crushed tortilla chips --whole-grain tortilla
chips, such as flax seed tortillas add a wonderful texture and flavor
* 1 cup shredded Swiss cheese, about 1/3 pound
* 1 cup shredded Monterey Jack cheese, about 1/3 pound


Heat the broiler to high. Place the poblanos under hot broiler and
char until blackened an all sides, 10 to 12 minutes. Leave the door of
the oven cracked to allow the steam to escape. Place the peppers in a
bowl and cover tightly with plastic wrap. Allow the peppers to cool
enough to handle.

While peppers char, heat extra-virgin olive oil in a high sided
skillet over medium-high heat. Add chicken and lightly brown, 3 to 4
minutes. Stir in onions, jalapeno and garlic and cook to soften onions
about 5 minutes. While onions cook, place tomatillos and cilantro in
the food processor and process until smooth. Pour the tomatillos into
the chicken mixture and stir to combine. Stir in chicken stock and
honey, season with salt and pepper and simmer chili 10 minutes.

When poblano peppers are cool enough to handle, remove seeds and chop,
stir into chili. Remove chili pan from heat and stir in lime juice.
Add dollops of creme fraiche on top of the chili, placing spoonfuls
evenly across the pan. Cover the pan with a layer of crushed chips and
top with Swiss and Monterey Jack cheeses. Place under broiler until
brown and bubbly. Serve from hot skillet, spooning out chili into
shallow dinner bowls. TOUCHDOWN!


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