Wash and dry poblano peppers. Place them on a baking sheet lined with foil and set under the broiler on high, about 4 inches from the heat source. Broil for 3-4 minutes per side, turning with tongs, until the skin is blistered and charred in patches. If using a gas stove, you can also char them directly over an open flame using tongs. Note: If your electric oven's broiler cycles off, crack the oven door slightly to keep the element running continuously.

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 of the seeds and veins as you would like, remember the heat is in the seeds and veins. Chop poblano.

Set oven to 375°F / 190°C (170°C fan-forced). If you used the broiler for the poblanos, simply switch to bake mode and adjust the temperature.

In a bowl, mix the chicken, sour cream, salsa, green onions, cilantro and half the shredded cheese and the chopped poblano pepper.

Spread the poblano-chicken mixture evenly into an 8x8-inch (20x20cm) casserole dish (or 11x7-inch / 28x18cm). Top with the remaining shredded cheese in an even layer.

Bake for 25-30 minutes until bubbly around the edges and the cheese is golden brown on top. The internal temperature should reach at least 165°F / 74°C. Let rest for 5 minutes before serving to allow the filling to set.