Rotisserie Chicken Stuffed Poblano Peppers

Ingredients

Directions

1. 1

   Preheat the broiler to 500°F or high heat.

2. 2

   Roast the poblano peppers directly over a gas flame for 3 to 4 minutes, turning occasionally with tongs, until the skin is charred. Place the peppers in a covered bowl and rest for 5 minutes. Remove the skins with a paper towel, carefully slice the peppers open lengthwise and remove the seeds. Set aside.

3. 3

   Preheat a large skillet over medium-high heat for 2 minutes. Add the oil, onion and garlic and sauté for 1 minute. Add the chicken, corn, tomato and black pepper and continue cooking for 3 to 4 minutes. Remove from the heat and add 1½ tbsp. of the cilantro, Grated V&V Supremo® Sierra® Brand Cotija Cheese and ½ cup of V&V Supremo® Crema Supremo® Brand Mexican Sour Cream. Stir until thoroughly combined.

4. 4

   Divide the filling evenly between the roasted peppers. Place the stuffed peppers in a baking dish, top each with ¼ cup of V&V Supremo® Shredded Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend and broil for 6 to 7 minutes, or until the cheese is lightly browned.

5. 5

   Garnish each pepper with 1 tbsp. of V&V Supremo® Crema Supremo® Brand Mexican Sour Cream and sprinkle with the remaining cilantro. Serve.