Chicken Stuffed Pablanos
Ingredients:
4 large Pablano peppers, seeded and cut in half
1 T. olive oil
1 cup onion, chopped
2 t. minced garlic
1 cup frozen corn kernels
1 (14.5-ounce) can fire-roasted tomatoes
2 cups shredded chicken (from a rotisserie chicken)
2 t. cumin
1 t. chili powder
2 cups Monterrey Jack cheese, divided
½ cup sour cream
½ t. salt
¼ t. pepper
Instructions:
Preheat oven to 350 degrees. In a large skillet, saute onion and garlic in oil until onion is tender, about 5 minutes. Add corn, tomatoes, shredded chicken, cumin, chili powder, sour cream, salt and pepper. Stir and cook until mixture is combined, an additional 3-5 minutes. Stir in 1 cup of the cheese until melted.. Spoon filling into each pepper half. Place peppers in a greased baking dish and sprinkle remaining cheese over top of each stuffed pepper. Bake covered with aluminum foil for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is melted and beginning to brown on top.