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1
For the salsa:
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2
Set your oven to broil. Rub poblano pepper, onion, tomatillos, and jalapeno with olive oil and sprinkle with salt and pepper. Place on a sheet pan with a rack. Broil for 15 minutes, rotating every couple minutes until all sides are blackened and charred.
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3
Remove and immediately place in a bowl and cover with plastic wrap for 15 minutes. Remove from bowl and the skins should easily rub away. Chop jalapeno and poblano pepper and remove seeds.
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4
In a blender, blend the poblano, onion, tomatillos, jalepeno, cilantro, garlic, and cumin. Blend until chunky and season salsa with salt and pepper. Set aside.
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5
For the stuffed peppers:
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6
Preheat oven to 350u00b0F.
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7
Cut red bell peppers lengthwise in half and remove seeds and stems. Salt and pepper the inside of the peppers and set aside.
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8
In a medium pan heat olive oil to medium high and add chicken. Cook 5 minutes per side. Remove and allow to cool slightly. Shred chicken.
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9
In the same pan, add chopped onion and jalapeno; cook until tender, 3 minutes. Add garlic and cook until fragrant. Turn heat off and add chili powder, cumin, cilantro, and queso fresco. Combine all ingredients and add in shredded chicken; mix to combine. Spoon chicken mixture into the red bell pepper cavities.
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10
Bake in the oven for 15 minutes until the peppers are tender. Plate with salsa and more crumbled queso fresco.
