2 Tablespoons Butter
1 Onion, chopped
1 Rotisserie Chicken, shredded
1 can Green Chiles
~3 cups Mozzarella Cheese, divided
2 teaspoon Cumin
1 1/2 teaspoon Chili Powder
1 teaspoon Salt
1/2 teaspoon Pepper
32 oz. Green Salsa MILD
Sour Cream
Wash, then dry peppers. Roast under broiler, turning as needed until nice and toasted.
Cut open one side (long way) and take seeds out and stem. Set aside while fixing filling.
Melt butter in a pan. Saute onions.
In a large bowl combine chicken, green chiles, onion, 2 cups mozzarella, cumin, chili powder, salt and pepper.
Stuff peppers good and full with chicken mixture.
Fold over the cut part. Lay in baking pan.
Top with green salsa and enough mozzarella to cover the dish.
Bake at 350 till cheese is melted, about 10 minutes.
Serve with sour cream.
Note: I make 4 poblanos at a time and freeze half of the chicken mixture to use another day.
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