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1
Lets start with the sauce. In a large frying pan, over medium heat, add a drizzle of olive oil. place the poblano and jalapenos into the pan. Roast on each side, set aside.
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2
Add the tomatoes and garlic to the same pan and again roast on each side.
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3
Place the chilis, tomatoes and garlic into a food processor {to remove some heat just take the seeds and ribs out of the chilis first}. Pulse a few times to begin breaking down. Add in the green chili enchilada sauce, and a couple handfuls of cilantro leaves. Mix until smooth. Season with salt and pepper to taste.
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4
Preheat your oven to 375 degrees.
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5
In a large bowl mix together the ground chicken, breadcrumb, roasted chili sauce, cheddar and eggs. Season with 1 tsp salt and a 1/4 tsp black pepper.
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6
Using a large scoop, portion out the meat mixture into a greased muffin pan. I got 9 large meatloaf muffins.
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7
Bake for 20 minutes. Top each with a little shredded cheddar and cook another 2-4 minutes.
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8
For the guacamole, mash the avocados in a bowl. Stir in the tomatoes, red onion, lime juice, some salt, garlic powder and chopped cilantro to taste.
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9
Serve with additional roasted chili sauce, a dollop of sour cream and a garnish of fresh chopped cilantro. I served the guacamole on the side.
