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| Roasted Chicken Stuffed with Chiles and Cheese submitted by Mom Johnson |
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Description
Cut off the tops of several heads of garlic; add the garlic to a roasting pan alongside the chicken. To serve, squeeze the roasted garlic cloves onto a serving dish and spread on crusty bread.
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Directions
Broil poblano peppers, skin side up, on an aluminum foil-lined baking sheet, 5 inches from heat, 5-10 minutes or until peppers look blistered. Place pepper halves in a zip-top freezer bag; seal and let stand for 10 minutes to loosen skins. Peel and chop pepper halves.
Combine chopped poblano peppers, ricotta cheese, and next 10 ingredients in a large bowl, stirring well.
Split each chicken down the back, open it up and press down firmly on the breastbone to lay flat. Cut each chicken in half. Carefully loosen the skin from the chickens at the neck area, working down to the breast, thigh and leg area. Stuff cheese mixture evenly under the skin. Smooth out the skin over the cheese mixture.
Combine butter and oil. Brush chickens with oil mixture; sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Arrange chickens, skin side up in a lightly greased roasting pan. Bake, uncovered at 350 degrees for 1 hour and 15 minutes or until a meat thermometer inserted in the thickest portion of leg reaches 180 degrees. Remove chickens from the oven and let stand 10 minutes before serving. Serve with roasted garlic and pan juices.
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Ingredients
 4 poblano chile peppers, cut in half and seeded
1 cup ricotta cheese
4 oz. goat cheese
3/4 cup soft breadcrumbs
1/2 cup finely chopped green onion
1/4 cup chopped fresh cilantro
1 large egg, lightly beaten
1 1/2 tsp. minced fresh garlic
1 tsp. chopped fresh oregano
3/4 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
2 (3 1/2 pound) whole chickens
2 T. butter, melted
2 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
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