This had a slight zip to it, making it really tasty.
4 poblano peppers
2 medium tomatoes, diced (optional)
1/2 medium onion, diced
3 green onions, thinly sliced
1 T. minced garlic
Dried oregano and cumin to taste
2 c. cubed cooked chicken (I used rotisserie chicken)
1 c. shredded mozzarella cheese
1/2 c. chopped cilantro
1/2 c. shredded cheddar cheese
Preheat the oven to 400. Line a baking pan with some aluminum foil and spray with cooking spray. Set aside.
Cut top off poblanos, remove the seeds and make a slit down the length of the pepper. Chop up the portion cut off from the top and set aside.
In a pan, sauté the onion, tomatoes, green onions, chopped up poblano tops and garlic until fragrant and soft. Add the oregano, cumin, and salt to taste.
Off the heat, add in the chicken, cilantro and the mozzarella cheese. Mix well.
Stuff the peppers with the chicken mixture until well filled. Lay then in the baking pan.
Bake for about 20 minutes or until the poblanos are soft and charred. Remove.
Set the oven to broil.
Sprinkle the cheddar cheese on top of the peppers and return them back to the broiler for a few minutes until the cheese is melted and starting to brown.