Stuffed Poblano peppers

Easy and scrumptious! This is a great meal that you'll make again and again. You can make filling ahead to time to stuff and eat later.
Ingredients
Pablano Peppers (1/2 to a whole per serving/ get as many as you are serving)
rotisserie chicken (shredded or chopped)
olive oil (to brush on peppers)
1/4 - 1/2 cup chopped fresh cilantro (optional)
1/2 cup diced yellow onion
2-3 chopped roma tomatoes
1/2 cup corn (frozen, canned or fresh cut off cobb)
3/4 cup crumbled cotija cheese (feta works too)
3/4- 1 cup shredded mozzarella cheese
1/2 cup shredded mexican cheese
Any cheese of your choice works but a good melting cheese is needed to bind stuffing together
1 TB- 2 TB sour cream
1 -2 pods chopped garlic
1 lime
seasonings: 1/2 tsp coriander, salt pepper, cilantro lime seasoning (optional), 1 tsp. paprika, 1/2 tsp. cumin, 1/2 tsp chili powder, pepper flakes or cayenne/to your taste if you want spicier (seasonings are your preference, you may choose to use more or less)
Recipe:
Turn oven to 400 degrees to heat up while you put ingredients together
cut peppers in half lengthwise and remove the seeds & stem. Soak peppers in salt water with a squeeze of half a lime for about 30 min. or longer. (optional: this takes away some of the heat)
Dry peppers with a towel and brush generously with olive oil & 1/4 tsp garlic powder on both sides of the pepper. Sprinkle cilantro lime seasoning on the pepper. Cover a cookie sheet with foil and put peppers on top with cut side up. Wear gloves while handling peppers.
Shred or chop a rotisserie chicken. Use your mixer to shred/super easy/fast. Add seasonings to chicken for flavor.
Heat olive oil (or butter) in a skillet, add chopped onion to saute, when browned add chopped garlic, roma tomatoes, corn, cilantro. Saute till juice from tomatoes are mostly absorbed then add cotija cheese (or feta), 3/4 cup mozzarella and cook to melt the cheese and meld flavors. Mix in 1 TB (2 if you prefer) sour cream.
Stuff peppers with the filling (overstuffing is good). Brush top with olive oil/garlic.
Put in oven for 10+ minutes. Look for melted cheese and some charring on peppers.
Remove and sprinkle mexican cheese on top. Stick back in the oven to melt.
Take out and enjoy!
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[@janwilson1927]

It’s pronounced pablano. And cilantro.

[@janwilson1927]

It’s pronounced pablano and cilantro.