I like to use leftover Mexican Barbecued Chicken in these flavorful versions of a stuffed pepper, but any roasted chicken will do. Use rotisserie chicken from your favorite grocery store for a speedier option. Oh, and by the way, these rellenos are baked, not fried, so eat up and enjoy!

6 medium poblano peppers
1 Tbs olive oil
1/4 cup sweet onion, finely diced
1 medium serrano pepper, finely diced
1 Tbs minced fresh garlic
1 dash salt
1 lb shredded roast chicken
1 Tbs chili powder
1/2 Tbs cumin
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chicken broth
8 oz Monterey jack cheese, shredded, divided
1 10 oz can green chile enchilada sauce, divided

1. Roast the poblano peppers on a grill or under the broiler, turning frequently, until nicely charred on all sides. Place the hot peppers in a plastic bag and seal. When cool enough to handle peel the skin off the peppers and cut a slit to remove the seeds, leaving the stem and tip whole.
2. Preheat the oven to 400° and mist a baking dish with non-stick spray.
3. In a 10 inch skillet, heat the olive oil and saute the onion, serrano pepper, and minced garlic with a dash of salt until the onions turn clear. Add the chicken to the pan and season with the chili powder, cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1/2 cup chicken broth and stir until all is blended and hot and the broth is absorbed into the chicken mixture. Stir in 3/4 of the Monterey jack cheese.
4. Stuff the chicken mixture into the poblanos, being careful not to tear the peppers.
5. Spoon a small amount of enchilada sauce into the bottom of the baking dish. Arrange the stuffed peppers on top of the sauce, then pour the remaining sauce over the peppers and sprinkle evenly with the remaining shredded cheese. Cover with foil.
6. Bake 20 to 30 minutes, until hot.

Servings: 6