Chicken-Stuffed Poblano Casserole

Step 1

Preheat the oven to 400°F. Place the poblano peppers on a baking sheet and broil for 8 minutes, turning occasionally, until the skins are blistered and blackened.

Step 2

Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes, then peel off the skins, slit each pepper lengthwise, and remove the seeds.

Step 3

Reduce the oven temperature to 375°F. In a large bowl, combine the shredded chicken, diced onion, diced tomatoes, 1 cup of the monterey jack cheese, sour cream, salt, and pepper.

Step 4

Stuff each poblano pepper with the chicken mixture and arrange them in a baking dish.

Step 5

Sprinkle the remaining 1/2 cup monterey jack cheese over the top of the stuffed peppers.

Step 6

Bake for 25 minutes, until the cheese is melted and bubbly and the filling is heated through to 165°F.

Step 7

Let cool for 5 minutes before serving.