Southwestern Roasted Poblano Stack

1. Preheat oven to 450 F. Place poblano peppers into a large dish. Roast peppers in the preheated oven until skins have blackened. This should take about 10 minutes per side. You want each side to be black and blistery. Remove from oven and set aside to cool. Turn oven down to 350 F. While peppers are cooling, we’ll work on the filling.
2. Cut your chicken into cubes and dice up your jalapeno and onions, if you haven’t done so already.
3. In a large saucepan over medium heat saute chicken, onion, and jalapeno in about 2 tablespoons of olive oil. Saute 8-10 minutes, stirring occasionally, until chicken is cooked through. Add garlic powder, oregano, cumin, drained Rotel and drained beans. Give it a good stir and cook for an additional 5-10 minutes. Remove from heat and set aside.
4. Your peppers should be cool enough to handle now. Peel off the skin. Don’t worry, it will come off easily. Pull the stem off from the top. Carefully cut peppers in half lengthwise. Remove all seeds and membranes. Do this for all of the peppers.
5. Place the 8 pepper halves into a large greased baking dish. Divide the filling into 8 equal parts and spoon the filling onto the top of each pepper half. Sprinkle a handful of crumbled feta or queso fresco on top of each stack.
6. Bake at 350 F for 15 minutes, or until heated through. Allow to sit 5 minutes before serving.