Chili Suizas Bake

Recipe courtesy Rachel Ray

Show: 30 Minute MealsEpisode: Halftime Heroes

Rated: 5 stars out of 5Rate itRead users' reviews (89)

RECIPE
COMMENTS & REVIEWS(89)

Cook Time:
25 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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!

Next Recipe

More recipes? Try these recommendations:

Photo: Chili Suizas Bake

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Chili Suizas Bake
j los gatos, CA 11-14-2009
Flag

A HIT
Rated: 5 stars out of 5

Have made this dish for numberous parties and ALWAYS gets rave reviews! I notice the whole grain chips make it feel much... more hearty. I always serve in bowls making sure each has the crunch cheezy topping, it is a chili after all, not a cassarole. I will continue to make this dish and impress my guests. Thanks Rach! JaciRead more
recipe Chili Suizas Bake
Teri Las Vegas, NV 11-07-2009
Flag

A Keeper....
Rated: 4 stars out of 5

After reading several of the reviews I did the following-left in the seeds w/ the jalapeno for the heat, cut the broth in... half and used sour cream as I had it on hand. I used 'natural' sesame tortilla chips that I found at the store. Very good and pretty easy. Reheated fine the next day-obviously the chips were no longer crunchy-but the flavor was still present.Read more
recipe Chili Suizas Bake
Nicole Hillsboro, OR 10-25-2009
Flag

Worth going to the ER for!
Rated: 5 stars out of 5

I actually got 2nd degree burns while making this dish (a very unfortunate accident), but it was worth it. Thats all I can... say....Read more
recipe Chili Suizas Bake
Jenn Tremont, IL 09-20-2009
Flag

FAVORITE!
Rated: 5 stars out of 5

this is my favorite recipe of all time! i make it all the time and my whole family loves it too! It takes me longer than 30... minutes, but its sooooo worth it! I use ground turkey instead of ground chicken, and i let the meat mixture simmer longer until the chicken stock has boiled way down. also i do not crunch the chips up on top of it, i just top it with cheese, bake it, then top it with diced avacado, tomatoes, onion, a creme fresh! then i eat it like a dip with tortilla chips!Read more
recipe Chili Suizas Bake
Shannon Oakdale, CA 08-28-2009
Flag

Great reicpe
Rated: 5 stars out of 5

I made this for my husband tonight and this is one of his favorites. It was a bit watery, but we loved it anyway and will... definately make this again. Read more
recipe Chili Suizas Bake
Karen Farmington Hills, MI 07-30-2009
Flag

Super good, We love it, and you will too!
Rated: 5 stars out of 5

I can't count the number of times I have made this dish. I even double the recipe and freeze the extra meat mixture for a... quick dish when company comes over, it makes great nacho's! I make mine with ground beef and add no chicken stock. WAY to watery with the stock. Do not leave out the Swiss cheese. do not substitute with another cheese. The nutty flavor of swiss makes this whole dish Make this tonight, you will not be disapointed.Read more