Step 1

Roast peppers on grill or directly over fire of gas stove until charred. Carefully, using gloves, put in clean towel, rub to get skins off. Slit and take out seeds, rinse in cold water.

Step 2

Make Sauce and chill before making chicken filling.

Step 3

Mix avocado, coconut milk, salt, pepper, lime juice and lime zest in blender.

Step 4

Blend until creamy. Chill.

Step 5

Salt and Grill boneless chicken breast. Chop and set aside.

Step 6

In a pan saute onion for a few minutes. Add in garlic, and cook to golden.

Step 7

Add in peaches, apple, dried peaches, cinnamon, cilantro, chicken, salt and pepper and saute for a few more minutes until warmed through.

Step 8

Cool enough to stuff into poblano peppers.

Step 9

Warm in oven of 350 degrees until warmed through.

Step 10

Serve with cold avocado sauce.

Step 11

Garnish with Cilantro, lime zest (or parsley)