"Chicken" Stuffed Poblanos

Dane and I went to Grand Central Market yesterday...
Talk about a crazy experience! The hustle-bustle of a large crowd of people amongst the brightly colored stands of the now hispanic market replaces the old-timey original market built back in 1917. Not necessarily a bad thing because I really enjoyed looking (and purchasing) all the cool and unique beans that were sold at a particular stand towards the center--the nice man even threw me handful of free, fresh bay leaves with my purchase! I told Dane to pick out something he'd like me to experiment with, to which he picked out a few Poblano chiles--strange, but I don't think I've ever had one knowingly, and they're not uncommon. So, today I did some research on how to prepare these mild chiles and found that they are usually stuffed with rice or made into soup. 'Zaar helped me come up with the final decision on the preperation of this dish. PaulaG's non-vegan recipe was the greatest influence of them all. I'm going to take the Diz approach here and turn this rice-stuffed, deep-fried dish into something a little less cumbersome--soy "chicken" and cheese stuffed goodness laced with the earthiness of shroomies and the sweetness of tomatoes--all over a bed of saffron rice!

"Chicken" Stuffed Poblanos:

3 Poblano chiles, medium-sized (sliced from stem to tip, seeded, membrane removed)
1 T. olive oil (plus a tiny bit more to rub chiles)
1 medium-sized onion, chopped
2 garlic cloves, minced
2 c. soy "chicken" tenders, diced
1 c. sliced mushrooms
1/2 c. tomatoes, diced
a pinch each of:
paprika
cayenne
onion powder
garlic powder
salt and pepper to taste
soy cheese

Preheat oven to 35o F.
In a skillet, saute onions until translucent, add garlic, "chicken", mushrooms, and tomatoes. Stir. Cook for a few minutes until mushrooms have softened and the tomato juices are well incorporated into the mixture. Set aside. In a loaf pan lined with foil (soy cheese can mess up non-stick surfaces when baked for too long), spread a tiny bit of olive oil on the bottom, use this oil to rub onto the outside of each chile. Stuff with mixture and top with cheese. Bake covered for 30-35 minutes, 10-15 minutes uncovered. Serve with hot rice.