¼cupgreen onions (scallions or green shallots) - chopped
1cupColby Jack cheese - shredded
1cupcheddar cheese
2tablespoonscilantro (coriander) - chopped
Instructions
Wash and dry poblano peppers and either place over gas grates over an open flame to char the outside skin or place poblano peppers on a cookie sheet using an electric stove. Set under the broiler on high for 3 to 4 minutes on each side or until skin begins to blister and char. If roasting peppers in the oven, make sure to keep the oven cracked while heating
Once peppers are charred, place in a bowl, cover with a clean, dry towel, and let rest for 10 minutes. Doing this will help make removing the skin much easier!
Once peppers have steamed, take a knife and scrape away the charred skin.
Slice the top off the pepper, then slice it in half, exposing the seeds and veins; carefully scrape out as much as the seeds and veins you would like, remember the heat is in all the seeds and veins. Chop poblano.
Preheat oven to 375 degrees Fahrenheit.
In a bowl, mix the chicken, sour cream, salsa, green onions, cilantro and 1/2 the shredded cheese and the chopped poblano pepper.
In a small casserole dish, 11×7 or 8×8 works great, spread poblano-chicken mixture on the bottom of the dish and top with remaining cheese.
Bake for 30 minutes or until bubbly and golden on top.