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Chicken Stuffed Poblano Chilies with Mushrooms and Tomatoes

Ingredients

1 garlic

1 c. white mushrooms

1 tsp. dried oregano

1 tsp. ground cumin

sea salt to taste

1 tbsp. coconut oil

1 chicken breast, skin-on

1/8 c. pepper jack cheese

1/4 c. cilantro, bunch, fresh, organic

1 tbsp. lime juice

2 lrg. poblano pepper

1 c. grape tomatoes

1 med. red onion

Directions

Prepare the poblano chilies by roasting them over the flame on your stove, or a grill, turning occasionally to ensure all sides are blackened. You may also do this under your broiler. Remove the poblano chilies from the heat and wrap them in a clean towel to steam about 15 minutes. Peel off the blackened skin and slice each poblano chili in half before removing the seeds. Set aside. Prepare the chicken breast by frying in a skillet with half the coconut oil over medium heat, allowing one side to brown at least 5 minutes before turning to allow the other side to brown. Remove from the skillet and allow to cool. In the same skillet,add the remaining coconut oil and add the onions and cook over medium heat, tossing a bit from time to time until translucent, about 5 minutes. Add the garlic and toss with the onions, about 1 minute. Add the mushrooms, stirring to combine with the onions and garlic, and allow to cook just until they’re beginning to brown, 3-4 minutes. While the mushrooms are cooking, chop the chicken breast into about 1/2″ dice and add the pieces to the mushroom mix. Stir to combine. Add the tomatoes, oregano, cumin, cilantro, and season to taste with salt and pepper. Toss all ingredients lightly to combine. Heat the oven to 450 degrees F. Place the poblano chilies on a baking pan and divide the mixture among them, mounding it as you go. Sprinkle each lightly with the cheese then set the pan in the oven about 6 ” from the broiler. Cook just until the filling begins to brown and the cheese is melted. Remove from the oven and serve with a bit of squeezed fresh lime juice.