- 6 large Poblano peppers
- 2 tablespoons canola oil, plus more for oiling the pan
- 1 medium onion chopped
- 4 cloves garlic chopped
- 1 container (8-ounce) jalapeno-flavored cream cheese spread
- 2 cups cooked, shredded chicken
- 2 cups cooked brown rice
- 2 cups shredded Mexican blend cheese, divided
- Salt & pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt & pepper
- Preheat oven to 450 degrees F. Position a rack close to the heating element, top or bottom. Place peppers on a baking sheet and roast 30-40 minutes, turning several times until blistered in numerous places. Immediately cover with foil and let sit for 30 minutes.
- Reduce oven temperature to 375 degrees F.
- While peppers are roasting and steaming, heat oil in a skillet or sauté pan. Add onion and cook 6-8 minutes or until softened. Add garlic and cook very briefly. Remove from heat and stir in cream cheese spread. Stir until smooth and melted.
- Stir in cooked chicken, brown rice, 1 cup shredded cheese and salt and black pepper to taste. Set aside.
- Peel as much of the thin, papery skin from the peppers as possible. Cut a slit in the top and carefully remove seeds, leaving stem intact.
- Oil a baking dish large enough to hold all the peppers.
- In a medium saucepan, heat butter over medium-high heat. Stir in flour, reduce heat to medium and cook 2-3 minutes. Slowly add chicken broth, stirring constantly. Bring to a boil, reduce heat to medium and add tomato paste and spices. Simmer until thickened.
- Pour about ½ cup sauce in the bottom of prepared baking pan.
- Fill peppers with even amounts of the filling and place in prepared baking dish. Pour remaining sauce over the top. Top with remaining cheese. Cover loosely with aluminum foil.
- Bake 25-30 minutes.