Ingredients

• 4 cups shredded chicken breast

• 1/3 cup tomato based salsa

• 1/2 cup sour cream

• 1/4 cup chopped scallions

• 2 tablespoons fresh cilantro, chopped

• 3/4 cup grated sharp cheddar cheese

• 3/4 cup grated Colby Jack cheese

• 6 medium poblano peppers

Directions

1. In a large bowl, mix together the chicken, salsa, sour cream, scallions, cilantro, 3/4 of the cheddar cheese, and 3/4 of the Colby Jack cheese and set aside.

2. Place the poblano peppers on a baking sheet. Broil on high for 3 minutes (or until the skins are blackened). Turn the peppers over and broil for another 3 minutes.

3. Remove from the oven and cover with a towel for 10 minutes to allow the peppers to steam.

4. Peel the skin from the peppers.

5. Cut each pepper down the side and remove the pith and seeds.

6. Divide the cheese-chicken mixture up evenly and use to stuff each of the peppers.

7. Sprinkle the remaining cheddar and Colby Jack cheeses over the tops of the peppers.

8. Bake at 375°F for 20 minutes.

9. Serve hot with sour cream and salsa.

Enjoy!