I made this dish last week when my Mother came to stay with us. We all loved it!!!!! I have never cooked with fresh tomatillos before. I used sour cream instead of creme fraiche, because I couldn't find any at the grocery store. Since, it was just the three of us I froze half the recipe, before adding the sour cream, chips, and cheese. I baked mine in an 8 x 8 deep glass pan. The original recipe uses a large oven proof deep skillet, I would recommend a large oven proof pot, more like a dutch oven, it was way to much for my deep skillet. Don't worry about the recipe being to spicy with all the jalapenos in it, unless you leave the seeds, and membranes attached to the jalapeno. The jalapenos just add a lot of great flavor, as do the poblano peppers, and the tomatillos. I served this with flour toritas on the side, and a green salad with jalapeno ranch dressing. This recipe was adapted by Rachel Ray, and tweaked by me!!! Enjoy everyone!!!
CHILI SUIZAS BAKE
Ingredients:
4 large poblano peppers
2 Tablespoons extra-virgin olive oil
2 pounds ground chicken
1 onion, chopped
3 jalapeno, seeded 2 go in with the tomatillos, and 1 needs to finely chopped for the onion mixture
4 cloves garlic, finely chopped
16 medium to small tomatillos, peeled, rinsed and halved
1 bunch cilantro
2 cups chicken stock
2 teaspoon honey
Salt and pepper
2 lime, juiced
1 cup sour cream
5 cups lightly crushed tortilla chips
2 cups shredded Swiss cheese
2 cups shredded Monterey Jack cheese
Directions:
Heat the broiler to high. Place the poblanos on a foil covered cookie sheet for easy clean up. Place under a hot broiler and char until blackened on all sides, 10 to 12 minutes. Place the peppers in a glass 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 large pot, like a Dutch oven over medium-high heat. Add chicken and lightly brown. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro and 2 jalapenos 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 20 minutes.
When poblano peppers are cool enough to handle, remove seeds and stems, and chop. Add to chili mixture. Remove chili pan from heat and stir in lime juice. (Note: At this point I took an 8 x 8 deep glass pan and filled it 2/3 way up with chili, then froze the remaining chili.) Add dollops of crème fraiche or sour cream on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a nice layer of crushed chips on top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot pan, spooning out chili into shallow dinner bowls.
