Recipe by Renae Wilson
Start to Finish: 35 minutes
Makes: 4 stuffed poblanos
1 cup shredded cooked chicken
1 cup canned black beans, rinsed
1 cup canned corn, rinsed
3/4 cup green enchilada sauce
3/4 cup shredded pepper Jack, plus more for topping
1 1/2 tbsp. taco seasoning
4 large poblano chiles
1/3 cup crushed tortilla chips
Pico de gallo and fresh cilantro leaves, for garnish
In large bowl, toss first 6 ingredients. Cut out long 1-inch-wide strip from each chile, keeping stem and tip intact; chop strips and add to chicken. Seed chiles; stuff with chicken. Place stuffed chiles on rimmed baking sheet. Bake at 400° until chiles are tender and filling is browned, about 20 minutes. Top with more cheese and chips. Bake until cheese melts, 5 minutes more. Garnish.
Hot Tip! When working with chiles, it’s a good idea to wear gloves to protect yourself from the oils, which can burn. Gloves or no, be sure not to touch your face, especially around the eyes, after handling chiles.