Ingredients

• 8 medium poblano chiles (1 1/4 lb)
• 1 large onion, finely chopped
• 1/2 tablespoon corn oil
• 1/4 cup water
• 2 plum tomatoes, finely diced
• 2 cups chopped cooked chicken breast meat
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice (2/3 cup)

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Instructions

1. Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart). Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.
2. Make filling: Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat. Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
3. Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat.
4. Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
5. Stuff and bake chiles: Preheat oven to 350°F. Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached). Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil. Bake chiles in middle of oven until cheese is melted, about 30 minutes.
6. Preheat oven to 350°F.
7. Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
8. Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
9. Bake chiles in middle of oven until cheese is melted, about 30 minutes.