-
1
1.
-
2
Preheat oven to 450 F. Place poblano peppers into a large dish.
-
3
Roast peppers in the preheated oven until skins have blackened.
-
4
This should take about 10 minutes per side.
-
5
You want each side to be black and blistery.
-
6
Remove from oven and set aside to cool.
-
7
Turn oven down to 350 F. While peppers are cooling, well work on the filling.
-
8
2.
-
9
Cut your chicken into cubes and dice up your jalapeno and onions, if you havent done so already.
-
10
3.
-
11
In a large saucepan over medium heat saute chicken, onion, and jalapeno in about 2 tablespoons of olive oil.
-
12
Saute 8-10 minutes, stirring occasionally, until chicken is cooked through.
-
13
Add garlic powder, oregano, cumin, drained Rotel and drained beans.
-
14
Give it a good stir and cook for an additional 5-10 minutes.
-
15
Remove from heat and set aside.
-
16
4.
-
17
Your peppers should be cool enough to handle now.
-
18
Peel off the skin.
-
19
Dont worry, it will come off easily.
-
20
Pull the stem off from the top.
-
21
Carefully cut peppers in half lengthwise.
-
22
Remove all seeds and membranes.
-
23
Do this for all of the peppers.
-
24
5.
-
25
Place the 8 pepper halves into a large greased baking dish.
-
26
Divide the filling into 8 equal parts and spoon the filling onto the top of each pepper half.
-
27
Sprinkle a handful of crumbled feta or queso fresco on top of each stack.
-
28
6.
-
29
Bake at 350 F for 15 minutes, or until heated through.
-
30
Allow to sit 5 minutes before serving.
