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1.
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Preheat the oven to 350 F and line a sheet tray with aluminum foil.
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Prep the peppers by cutting off just one side (cut lengthwise but only cut off a portion of one side, to open up the pepper.
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Then cut off the top of each pepper.
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Scoop out all of the seeds so that you have 8 hollowed out little boats.
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Get the peppers onto the tray, then drizzle them with the tomato-infused olive oil and sprinkle them with salt.
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Get them into the oven to roast for 10 minutes.
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2.
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While the peppers roast, prepare the chicken filling.
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Heat a drizzle of tomato olive oil in a large skillet over medium-high heat.
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Get the mushrooms into the pan to get soft first since they take the longest to cook.
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Cook them for about 2 minutes.
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Then add the scallions, cilantro and garlic and let them get fragrant for a minute.
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3.
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Get the diced chicken into the pan next and let it cook for about 5 minutes.
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While it cooks season the mixture with additional hickory smoked sea salt, the red adobo seasoning and crushed red pepper.
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Then add the chicken stock, tomato paste and cream cheese and give the mixture a big stir.
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Let the chicken filling simmer for 10 minutes.
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4.
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The poblanos will be done roasting by this point.
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Take them out of the oven so they can cool enough to handle.
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When the chicken mixture is done simmering, remove it from the heat.
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Stuff the poblanos with the chicken mixture, filling each to the brim.
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Then top each of the stuffed peppers with a big handful of the shredded cheese.
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Get them back into the oven for 20 minutes to let the cheese melt and for everything to get bubbly.
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5.
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Once theyre done, just take them out of the oven and serve immediately.
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Enjoy the spicy goodness!
