Be sure to note the oven method at the end of the recipe if you do not
have an indoor or outdoor grill.


Juice of 1 lime
1 chicken breast (single)
Garlic salt to taste
Pepper to taste
2 large poblano chiles
2 ounces Monterey jack or mild Texas goat cheese, cut into small pieces
Chicken stock

Presentation: Sour cream or salsa

Squeeze lime juice over the chicken breast. Season with salt and
pepper. Grill over a moderate flame, brushing both sides with oil.
When cooked and tender, about 12 to 15 minutes, remove the skin and
shred the meat. Set aside. Or, bake in a 350 degree F oven, seasoning
in the same way, for 15 minutes.

Do not peel the peppers at this time. Wash them and then, using a
sharp knife, make a circular cut to remove the stem in one piece, and
set it aside. Remove the seeds and veins.

Stuff the prepared peppers with a combination of chicken and cheese,
moistened with a scant amount of chicken stock. If using an open
grill (indoor or outdoor), return the stuffed peppers to the grill
and cook on both sides until the peel is charred. Take care not to
burn. Remove, pulling away the peel, and then replace the top for

Serve with sour cream or a light tomato salsa. Or note the creamy
cheese sauce in the variation.

Variation: Serve this dish with a sauce of sour cream and cheeses. In a small skillet over medium-low heat, stir together 3 1/2 ounces
cream cheese and 2 tablespoons grated Parmesan cheese until melted.
Add 1/2 cup sour cream and continue cooking just long enough to heat
through. Spoon over the peppers and, if desired, top with chopped
pecans, lightly sauteed in butter.

Yield: 2 servings

B-man :wink: