Serves 4.

Note: Substitute black beans for the chicken for a vegetarian option. From "Fine Cooking Make It Tonight."

• 4 large poblano chiles (see note)

• 2 medium tomatoes, chopped

• 1/2 medium white onion, chopped

• 1 large garlic clove, chopped

• 1 tsp. dried oregano, crumbled

• 1 tsp. ground cumin

• Generous pinch ground cinnamon

• Kosher salt

• 1 tbsp. olive oil

• 2 c. shredded cooked chicken, preferably dark meat (see note)

• 11/2 c. cooked brown or white rice

• 2 c. grated sharp or extra sharp white Cheddar

• 1/4 c. chopped fresh cilantro (including some tender stems)

• 1 tbsp. fresh lime juice


Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return poblanos to baking sheet.

Purée tomatoes, onion, garlic oregano, cumin, cinnamon and 1/2 teaspoon salt in food processor. Heat oil in a 12-inch skillet over medium heat. Add purée and cook, stirring frequently, until the liquid has evaporated and mixture looks thick and pulpy, 8 to 11 minutes.

Remove pan from heat. Stir in chicken and rice, and then 1 cup of cheese, the cilantro and lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil peppers until cheese is melting and tops begin to brown, about 4 minutes. Top with remaining 1 cup cheese and broil until cheese is completely melted, about 2 minutes.