Chicken stuffed Poblanos with Two Cheeses

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Directions

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip. Broil, turning every few minutes, until blackened all over, about 8 minutes. Let cool slightly, peel off the skins, and gently cut out the seed cores, leaving the stems on. Gently turn the chiles inside out, scrape out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 teaspoon salt in a food processor.

Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated, about 5 minutes. Remove the pan from the heat. Stir in the chicken,  rice,  Pepper Jack cheese, cilantro, and  a squeeze of lime juice. Season to taste with salt.

Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed. Broil the peppers until the top is beginning to brown, about 4 minutes.  Top with shredded Cheddar cheese and broil until the cheese is completely melted, about 2 minutes. Serve with lime wedges.