CHICKEN GOAT CHEESE STUFFED POBLANOS
Steps:
- Place poblano peppers on top rack of oven under the broiler, flipping them to all sides until the skin is blistered. Immediately put them in a ziplock bag and seal so they steam for a bit. After they've cooled to room temperature, remove the skins, cut a slit lengthwise along each pepper, and gently remove the seeds and veins. Set aside. Sauté onions and garlic until tender. Remove from pan and put into a large bowl. Season chicken with salt and pepper and cook in the same pan until just cooked through. Shred chicken with a fork and place in bowl with onions and garlic. Then add next 6 ingredients to the chicken onion/garlic mixture and stir together until creamy. Gently stuff the roasted peppers with the creamy chicken mixture. Place in a backing pan slit side up and sprinkle with panko crumbs. Cover with foil and bake at 375 degrees for about 15 minutes, or until peppers are hot all the way through. Remove the foil and place under broiler for a minute or two to brown the panko crumbs. Serve hot!
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