Rotisserie Chicken Stuffed Poblano Peppers

5 Steps to complete

• 1
  Preheat broiler to 500°F or high heat
• 2
  Roast poblano peppers directly over a gas flame for 3 to 4 minutes, turning occasionally with a pair of tongs, until the skin is charred. Place peppers in a covered bowl and rest roasted peppers for 5 minutes. Remove pepper skins with a paper towel, carefully slice peppers open lengthwise, and remove seeds. Set aside until needed.
• 3
  Preheat a large skillet for 2 minutes over medium-high heat. Add oil, onion, garlic, and sauté for 1 minute. Add chicken, corn, tomato, black pepper, and continue cooking for 3 to 4 minutes. Remove pan from heat; add 1½ tablespoons cilantro, Cotija cheese, and ½ cup Sour Cream. Stir mixture until thoroughly combined.
• 4
  Divide filling evenly between each roasted pepper. Place stuffed peppers in a baking dish, top each with ¼ cup of Chihuahua® cheese, and broil for 6 to 7 minutes or until the cheese is lightly browned.
• 5
  Garnish each Rotisserie Chicken Stuffed Poblano Pepper with 1 tablespoon Sour Cream and sprinkle with remaining cilantro. Serve and enjoy!