Spicy Chicken With Poblano Peppers And Cheese

• 4 poblano chiles, halved and seeded
• 2 cups chopped cooked chicken breast
• 1 cup (4 ounces) reduced-fat shredded cheddar cheese
• 1 cup fresh corn kernels (about 2 ears)
• 1/2 cup chopped onion
• 1/2 cup chopped zucchini
• 1/2 cup chopped red bell pepper
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon bottled minced garlic
• 1/4 cup bottled salsa
• Cooking spray
• 3/4 cup crushed baked tortilla chips, divided

1. Preheat broiler.
2. Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.
3. Reduce oven temperature to 375u0b0.
4. Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
5. Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375u0b0 for 20 minutes or until cheese melts and casserole is heated through.

poblano chiles, chicken breast, cheddar cheese, fresh corn kernels, onion, zucchini, red bell pepper, fresh cilantro, kosher salt, ground cumin, paprika, freshly ground black pepper, garlic, bottled salsa, cooking spray, tortilla chips

Taken from www.myrecipes.com/recipe/spicy-chicken-with-poblano-peppers-cheese (may not work)