Name: Chicken-Stuffed Poblano Peppers
Yield: 4
Ingredients: Poblano pepper, halved and seeded - 4; Olive oil, divided - 3 tablespoons; Kosher salt, divided - 1 teaspoon; Finely chopped yellow onion - 1 ½ cups; Cloves garlic, finely chopped - 5 medium; Ground cumin - 1 teaspoon; Smoked paprika - ½ teaspoon; Diced tomatoes with green chiles (such as RO*TEL) - 1 (10 ounce) can; Black beans, drained and rinsed - 1 (15 ounce) can; Cream cheese, cut into cubes - 4 ounces; Shredded cooked chicken - 3 cups; Shredded pepper jack cheese, divided - 1 ½ cups; Shredded sharp white Cheddar cheese, divided - 1 ½ cups; Corn chips (such as Fritos®, crushed - ¼ cup; Chopped fresh cilantro - 2 tablespoons; Lime wedges for serving - 2 tablespoons

Ingredients for - Chicken-Stuffed Poblano Peppers

1. Poblano pepper, halved and seeded 4

2. Olive oil, divided 3 tablespoons

3. Kosher salt, divided 1 teaspoon

4. Finely chopped yellow onion 1 ½ cups

5. Cloves garlic, finely chopped 5 medium

6. Ground cumin 1 teaspoon

7. Smoked paprika ½ teaspoon

8. Diced tomatoes with green chiles (such as RO*TEL) 1 (10 ounce) can

9. Black beans, drained and rinsed 1 (15 ounce) can

10. Cream cheese, cut into cubes 4 ounces

11. Shredded cooked chicken 3 cups

12. Shredded pepper jack cheese, divided 1 ½ cups

13. Shredded sharp white Cheddar cheese, divided 1 ½ cups

14. Corn chips (such as Fritos®, crushed ¼ cup

15. Chopped fresh cilantro 2 tablespoons

16. Lime wedges for serving 2 tablespoons

How to cook deliciously - Chicken-Stuffed Poblano Peppers

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil.

2 . Stage

Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt.

3 . Stage

Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes.

4 . Stage

Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute.

5 . Stage

Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt.

6 . Stage

Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper). Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet).

7 . Stage

Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes.

8 . Stage

Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges.