Stuffed Poblano Peppers with Pepitas and Golden Raisins

Preheat oven to 400ºF.

Place the chicken into a large heavy roasting pan. In a small bowl, combine the chipotle powder, garlic powder, salt and black pepper. Mix to combine. Rub the spice mixture into the chicken skin.

Drizzle 2 tablespoons of olive oil over the bird. Roast in the oven for 1½ hours or until a meat thermometer inserted into the thickest portion of the breast reads 160ºF.

Remove chicken from the oven and allow to cool for ½ hour.

Shred the chicken off of the bone and allow it to fall into the pan juices. Once the meat is shredded, scoop it up and put it into a bowl.

Reduce oven temp to 375ºF. Place pepitas on a cookie sheet and place in oven. Allow the pepitas to toast for several minutes. You will hear them popping in the oven. It’s OK.

Remove pepitas from the oven and allow to cool.

Heat 1 tablespoon of olive oil in a large skillet. Cook diced onions over medium high heat until golden. Dump cooked onions into the shredded chicken mixture.

Add pepitas, raisins and 8 ounces of the shredded cheddar cheese into the chicken mixture. Set aside while you prepare peppers.

Set oven to broil. Place peppers on a cookie sheet. Broil peppers being sure to turn every few minutes to evenly char the surface on all sides.

Once completely charred (about 5 minutes in total), place peppers in a paper bag and seal for 15 minutes.

After 15 minutes, remove skins from the peppers. Slice a slit in each pepper and remove seeds. Stuff each pepper cavity full of the chicken mixture.

Place peppers in a greased 9×13 baker. Pour enchilada sauce over top and sprinkle remaining ¼ cup of grated cheese over top.

Bake in a 375ºF oven for thirty minutes or until golden brown and bubbly.