Ingredients
- 3 large poblano peppers
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 pounds ground chicken
- 1 onion, chopped
- 1 jalapeno, seeded and finely chopped
- 4 cloves garlic, finely chopped
- 12 large or 16 medium to small tomatillos, peeled, rinsed and halved
- 1/4 cup cilantro, a handful
- 2 cups chicken stock
- 2 teaspoons honey
- Salt and pepper
- 1 lime, juiced
- 1/2 cup creme fraiche
- 3 cups lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor
- 1 cup shredded Swiss cheese, about 1/3 pound
- 1 cup shredded Monterey Jack cheese, about 1/3 pound
Directions
Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.
While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.
When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!
Photo: Chili Suizas Bake Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 108 reviews
By Kellyb109
Pocatello, ID
on August 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I think that this is my absolute most favorite recipe I ever downloaded. I love it, my husband loves it. We make it regularly. It is SOOOOOO friggin good!! Thanks Rachel!
By Professor Liz
on May 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Really yummy and healthy!! I took the basic part of the recipe (the chili part and made a batch for 18 people adding white beans and it has been a major hit three times now!!! Thank you Rachel and Bravo
By Erica1649
Bridgeport, 28
on April 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tasty I cut the recipe in half and thought the chicken broth would make this too wAtery so instead I threw in a bullion cube instead tastes great!
Read all 108 reviews