Tomatoes stuffed with chicken and corn

When reading Martha Stewart Living, this recipe caught my eye. I went to buy the ingredients, only to find that the store was out of poblano peppers! After a quick survey of the produce department, I decided that large beefsteak tomatoes would work as a substitute.

The recipe is a little time consuming, but I made the tomatillo puree a day in advance. Also, when chicken goes on sale, I often buy a couple pounds, and then roast it, shred the meat and put it in the freezer. It defrosts really well and saves time on recipes like this that call for cooked, shredded chicken. When I got home from work, all I had to do was heat all the ingredients through, stuff the tomatoes and bake.

This is a very light and flavorful dish. The lime juice gives it a bright flavor, and I would definitely not substitute frozen corn for fresh. I served this with green rice.