Ingredients

The following ingredients have 8 Servings
  • 2-6 poblano peppers
  • 3-4 lbs boneless skinless chicken thighs
  • 8 oz cream cheese
  • 2 cups shredded cheddar jack
  • 1/4 cup heavy cream
  • 1 tsp salt

Instruction

  • Char the peppers over an open flame. I do this on top of my gas stove.
  • Once all the skin is blackened put the peppers in a paper bag and fold it closed. Let rest for 15 minutes. This will steam off the skin.
  • After 15 minutes rub the skin off and pull off the stems. Cut or rip open the peppers. Rinse with warm running water to remove the seeds. Cut into bite-sized pieces.
  • Meanwhile, preheat the oven to 375. Put the chicken in a large casserole dish. Bake for 20 minutes while the peppers steam. Once the peppers have been steamed and chopped put them on top of the chicken and bake for another 20 minutes.
  • Transfer the chicken and peppers to a large bowl and discard any cooking liquid. Break the chicken into large pieces with a fork. You do not have to finely shred it.
  • Add the cream cheese, 1 cup of shredded cheese, the heavy cream, and the salt. Mix until smooth and return to the casserole dish.
  • Top the casserole with the remaining cheese and bake for 15 minutes or until hot and bubbly.
  • OPTIONAL: broil for 1-2 minutes to brown the cheese.