Chili Suizas Bake
Susan Maxey
Rachel Ray
ingredients
- 3 large poblano peppers
- 2 tbsp EVOO
- 2 lbs ground chicken
- 1 onion, chopped
- 1 jalepeno, seeded and finely chopped
- 4 cloves garlic, finely chopped
- 12 large tomatillos, peeled, rinsed, and halved
- 1/4 cup cilantro
- 1 cup chicken stock
- 2 tsp honey
- salt and pepper
- 1/2 cup creme fraiche
- 3 cups lightly crushed tortilla chips
- 1 cup shredded swiss cheese
- 1 cup shredded monterey jack cheese
directions
- 1
Heat the broiler to high.
- 2
Place poblanos under broiler and char until blackened on all sides about 10 minutes. Leave the door oven cracked to allow steam to escape. Place peppers in a bowl and cover tightly with plastic wrap. Allow peppers to cool enough to handle.
- 3
While peppers char, heat EVOO in high sided skillet over medium heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalepeno, and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in food processor and process until smooth. Pour tomatillos into chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.
- 4
When poblanos are cool, remove seeds and chop, stir into chili. Remove chili pan fro heat and stir in lime juice. Add dollops of creme fraiche on top of chili, placing spoonfuls evenly across pan. cover pan with layer of crushed chips and top with both cheeses. Place under broiler until brown and bubbly. Serve hot from skillet, spooning out chili into shallow dinner bowls.
Source: Susan Maxey
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