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Source: Stop and Smell the Rosemary

Baked Stuffed Poblano Chiles
These make a lovely side dish or even a light main course.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 10- 15 minutes
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8 good-sized poblano chiles
1 tablespoon vegetable oil
2 cloves garlic, minced
6 fresh tomatoes, peeled, seeded, and chopped
3 tablespoons fresh basil, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 tablespoon unsalted butter
1/2 cup walnuts, toasted
2 cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
4 ounces cream cheese, softened
2 tablespoons sour cream
6 brine-packed artichoke hearts, rinsed and diced




Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish.

Using a sharp knife, make a lengthwise cut down the length of each chile. Carefully remove the seeds, leaving the chiles intact.

Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic and saute for 2 to 4 minutes until the garlic softens. Add the basil, salt, and pepper and stir well. Cook for 3 to 4 minutes longer and then remove from the heat and cover to keep warm.

Heat the butter in a small skillet over medium heat. Add the walnuts and saute for 2 to 4 minutes. Let the walnuts cool slightly and then chop coarsely.

Mix together both cheeses and stir in just enough sour cream to bind them. Fold in the walnuts and artichokes.

Carefully stuff each chile with the cheese filling, leaving the chiles partially open. Put the stuffed chiles in the dish and bake until the cheese is melted and creamy, 10 to 15 minutes.

Serve the tomato sauce over the chiles or on the side. Reheat before serving as necessary.





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