Rachel Ray's Chili Suizas Bake

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 large poblano peppers
• 2 tablespoons extra virgin olive oil
• 2 lbs ground chicken
• 1 onion, chopped
• 1 jalapeno, seeded and finely chopped
• 4 garlic cloves, finely chopped
• tomatillo, peeled, rinsed, and halved
• 1/4 cup fresh cilantro
• 2 cups chicken stock
• 2 teaspoons honey
• salt
• pepper
• 1 lime, juice of
• 1/2 cup creme fraiche
• 3 cups tortilla chips, lightly crushed
• 1 cup shredded swiss cheese (~ 1/3 lb)
• 1 cup monterey jack cheese, shredded

Recipe

• 1 heat broiler to high. place poblanos under broiler and char until blacked on all sides, 10-12 minute leave oven door open for steam
• 2 heat evoo in high-sided oven proof skillet over med-high heat.
• 3 add chicken and brown lightly, 3-4 min, then stir in onions, jalapeno, and garlic.
• 4 cook 5 min to soften onions.
• 5 while mixture cooks, place the tomatillos and cilantro in food processor and process until smooth.
• 6 pour tomatillos into chicken mixture and stir.
• 7 stir in chicken stock and honey, season with salt and pepper, then simmer for 10 minute.
• 8 when poblanos have cooled, remove seeds, chop the peppers, and stir into the chili. remove the chili from the heat and stir in lime juice.
• 9 spoon dollops of creme fraiche onto the chili, spacing them evenly across the pan.
• 10 cover the surface with layer of crushed chips and top with swiss and monterey jack cheeses.
• 11 place under broiler just until brown and bubbly, 30 seconds - 1 minute.