This is a classic Latin dish, and my personal favorite of all Latin foods combined.  This is closer to a traditional recipe, but I’ll be posting some avant garde rellenos in the near future!

Ingredients:

• 1 Wheel of Queso Fresco Cheese
• 4-6 Poblano Peppers, Capped and Seeded
• 3 Skinless Boneless Chicken Breasts
• 1/2 Red Bell Pepper
• 1/2 Small Sweet Yellow Onion
• 3 Medium Cloves of Garlic
• 2-3 cups Herdez Salsa
• Salt and Pepper
• 1 Tbsp Chile Powder
• 1 Tbsp Paprika
• Olive Oil

Recipe:

• Preheat your oven to 400
• Fill a pot with water and bring it to a boil, don’t forget to salt your water
• When the water’s at a boil toss in your chicken
• Chop the onions and peppers into cubes
• Mince the Garlic
• If you have a grill, throw the poblanos on the grill until they’re black and blistered (if you don’t have a grill you can put them in the oven on broil and do the same thing, just keep an eye on them.  You can also let them rest over a gas flame if you have a gas stove, just remember to turn them evenly)
• When the skin is blistered let them cool for 5-10 minutes, peel off the char
• Get out another pot, fill it about an inch or 2 with water, rest a bowl that will fit inside the pot and add half your cheese in there and let it melt
• Heat a pan to medium high heat, add about 1tbsp of oil, and saute your veggies for about 7 minutes
• Pull out the chicken, put it in a mixing bowl and shred with 2 forks until a nice consistancy
• Reserve 1 Cup Chicken Broth, pour out the rest and add your salsa to the broth and bring it to a boil, add 1/2 cup of unmelted cheese
• Add the chicken to the veggies
• Pour in about 1 1/2 Tbsp of melted per Poblano
• Fill the rest of the pepper with the meat and veggies
• When the cheese has started to melt in the broth/salsa pour it over all the peppers.  If you have any left over meat and veggies put that on top.  Top with the remaining cheese
• Put in the oven for 15-20 minutes until the cheese on top is golden brown and melty

ENJOY!