Chicken Cheese Stuffed Poblano Peppers

• 4 large poblano peppers
• 2 medium onions finely chopped
• 3 cloves garlic minced
• 1 pound chicken meat, cooked breasts cut into cubes or shredded leftovers
• 2 each italian plum (roma) tomatoes finely chopped
• 1/2 teaspoon salt
• 1/2 cup mushrooms sliced
• 4 ounces monterey jack cheese cubed
• 2 teaspoons canola oil
• 1 tablespoon olive oil

1. Preheat the oven to 350F (180C).
2. Using gloves to protect your hands (or make certain to wash well afterwards and keep your hands away from your face).
3. Wash and then using a sharp paring knife make a slit down the side of each pepper from top to bottom.
4. Carefully cut away the seeds and membrane inside each pepper and rinse with water.
5. Set aside.
6. Using a large non-stick skillet heat 2 teaspoons of oil over of medium high heat.
7. Add the chopped onions and garlic and cook stirring frequently until the onions are translucent and starting to turn golden.
8. Add the diced chicken (or leftover chicken meat) and cook (if the chicken is raw).
9. Add the tomatoes and mushrooms.
10. Spray a 2 quart casserole dish with cooking spray.
11. Using olive oil, oil the outside of the poblano peppers and place them cut side up in the casserole.
12. Divide the chicken mixture and stuff into each pepper through the slit.
13. Stuff the cheese into the chicken mixture of each pepper.
14. Cover and bake for 40 to 45 minutes.
15. Remove the cover for the last 10 minutes of cooking.
16. Serve over a bed of mexican or saffron scented rice.

poblano peppers, onions, garlic, chicken meat, italian plum, salt, mushrooms, canola oil, olive oil

Taken from recipeland.com/recipe/v/chicken-cheese-stuffed-poblano--50225 (may not work)