Chicken-stuffed Poblano Peppers

Green chile sauce

2 tablespoons olive oil

1 clove garlic

2 tablespoons onion, minced

1 tablespoon flour

1 cup water

¼ teaspoon salt

6 green chiles, finely chopped

Peppers

5 medium poblano peppers

2 tablespoons olive oil

1 large onion, fine chopped

2-3 garlic cloves, finely chopped or 2-3 teaspoons minced garlic

2 boneless, skinless chicken breasts, diced in half-inch cubes

½ teaspoon cumin

½-1 teaspoon salt

2 Roma tomatoes, finely diced

2 cups Mexican cheese (queso, manchego or Chihuahua), divided

Heat oven to 450 degrees.

For green chile sauce: Heat olive oil in small sauce pot and saute garlic and onion until tender, 3-5 minutes. Blend in flour and stir until lightly browned. Add water, salt and chiles and simmer 10 minutes; set aside. (See note).

For the peppers: Using plastic gloves, wash poblano peppers and cut in half lengthwise leaving stem intact. Clean out seeds and membranes; rinse inside. Place pepper halves, skin down, on foil-lined baking pan. Pour ¼ inch water in pan. Bake 10 minutes.

For the filling: In the meantime, heat oil in large skillet and saute onions and garlic until onions are slightly golden, about 5 minutes, stirring frequently. Add diced chicken, sprinkle with cumin and salt. Cook over medium heat until chicken is no longer pink, about 10 minutes. Add diced tomato and cook 3 minutes more.

To assemble: Reduce oven to 350 degrees. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Place roasted peppers in the dish. Pack chicken mixture onto pepper halves and divide cheese among all. Pour chile sauce over peppers. Cover dish with foil, bake 20 minutes. Remove foil and bake 5-10 minutes more, or until heated through.

Serves five.

Cook's note: Store-bought salsa verde may be substituted.