Chicken Stuffed Poblanos

1. Preheat the oven to 350 F and line a sheet tray with aluminum foil. Prep the peppers by cutting off just one side (cut lengthwise but only cut off a portion of one side, to open up the pepper. Then cut off the top of each pepper. Scoop out all of the seeds so that you have 8 hollowed out little boats. Get the peppers onto the tray, then drizzle them with the tomato-infused olive oil and sprinkle them with salt. Get them into the oven to roast for 10 minutes.

2. While the peppers roast, prepare the chicken filling. Heat a drizzle of tomato olive oil in a large skillet over medium-high heat. Get the mushrooms into the pan to get soft first since they take the longest to cook. Cook them for about 2 minutes. Then add the scallions, cilantro and garlic and let them get fragrant for a minute.

3. Get the diced chicken into the pan next and let it cook for about 5 minutes. While it cooks season the mixture with additional hickory smoked sea salt, the red adobo seasoning and crushed red pepper. Then add the chicken stock, tomato paste and cream cheese and give the mixture a big stir. Let the chicken filling simmer for 10 minutes.

4. The poblanos will be done roasting by this point. Take them out of the oven so they can cool enough to handle. When the chicken mixture is done simmering, remove it from the heat. Stuff the poblanos with the chicken mixture, filling each to the brim. Then top each of the stuffed peppers with a big handful of the shredded cheese. Get them back into the oven for 20 minutes to let the cheese melt and for everything to get bubbly.

5. Once they’re done, just take them out of the oven and serve immediately. Enjoy the spicy goodness!