Southwestern Roasted Poblano Stack

Directions

1. 1
   1.
2. 2
   Preheat oven to 450 F. Place poblano peppers into a large dish.
3. 3
   Roast peppers in the preheated oven until skins have blackened.
4. 4
   This should take about 10 minutes per side.
5. 5
   You want each side to be black and blistery.
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   Remove from oven and set aside to cool.
7. 7
   Turn oven down to 350 F. While peppers are cooling, well work on the filling.
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   2.
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   Cut your chicken into cubes and dice up your jalapeno and onions, if you havent done so already.
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    3.
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    In a large saucepan over medium heat saute chicken, onion, and jalapeno in about 2 tablespoons of olive oil.
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    Saute 8-10 minutes, stirring occasionally, until chicken is cooked through.
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    Add garlic powder, oregano, cumin, drained Rotel and drained beans.
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    Give it a good stir and cook for an additional 5-10 minutes.
15. 15
    Remove from heat and set aside.
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    4.
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    Your peppers should be cool enough to handle now.
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    Peel off the skin.
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    Dont worry, it will come off easily.
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    Pull the stem off from the top.
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    Carefully cut peppers in half lengthwise.
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    Remove all seeds and membranes.
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    Do this for all of the peppers.
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    5.
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    Place the 8 pepper halves into a large greased baking dish.
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    Divide the filling into 8 equal parts and spoon the filling onto the top of each pepper half.
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    Sprinkle a handful of crumbled feta or queso fresco on top of each stack.
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    6.
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    Bake at 350 F for 15 minutes, or until heated through.
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    Allow to sit 5 minutes before serving.