Chili Suizas Bake

Rachael Ray

Recipe courtesy Rachel Ray

Show: 30 Minute MealsEpisode: Halftime Heroes

Picture of Chili Suizas Bake Recipe Photo: Chili Suizas Bake Recipe
Rated 5 stars out of 5
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Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
6 servings
Level:
Intermediate
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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!

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Newest Ratings and Reviews

Read all 100 reviews

  • on February 06, 2012

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    This recipe was really good! I think that any type of cheese would be good with this. I actually put away half of the chili for the next day because it's just me. It's delicious the next day.

    people found this review Helpful.
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  • on December 28, 2011

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    This is a family favorite, love it!!! I skip the creme fraische and montery jack cheese. We just love it topped with the whole grain chips and swiss cheese!!

    people found this review Helpful.
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  • on July 23, 2011

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    what quantity of herdez or rick bayless salsa have people used?

    people found this review Helpful.
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