All for Me

The hubs underwent back surgery on Monday to replace some bulging discs that were causing nerve pain. He has been in the hospital all week and hopefully will come home tomorrow. I have been spending my days at the hospital keeping him company while trying to get a little work done on my laptop. Nights are spent at home. There is no way in hell I am staying there all night getting no sleep. Because I am by myself I get to cook spicy food, which is nice. Last night I adapted a recipe for stuffed poblanos that I found HERE on finecooking.com. True to form, I adapted the recipe to suit my needs and tastes The end product was quite tasty and wasn't nearly as spicy as I thought it would be. My husband might have even been able to handle it!

Chicken Stuffed Poblanos

2 large poblano chiles 

1/2 container of cherry tomatoes, chopped

1 can Rotel

1/2 medium white onion, chopped 

2 large cloves garlic, chopped  

1 tsp. dried oregano, crumbled 

2 tsp. ground cumin  

Generous pinch ground cinnamon 

Kosher salt  

1 Tbs. olive oil 

2 cups shredded cooked chicken  

1-1/2 cups cooked brown or white rice (I used cooked Farro) 
1 cup corn kernels

2 cups grated Cheddar

2 Cups salsa verde
1/4 Cup half and half

Roast and peel poblano peppers. Make a slit down the side and remove seeds and core. Leave stem intact
Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken, rotel, corn and rice, and then 1 cup of the cheese. 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.
Combine salsa verde and half and half and pour onto the bottom of a baking dish. Add peppers and top them with additional cheddar cheese. Bake at 350 for 30 minutes or until cheese is melted and sauce is hot. Spoon pan sauce over peppers before serving