Step 1

Preheat oven to 400°F. *If you like your peppers super soft, slice and remove seedd and massage olive oil into them. Roast about 10-15 minutes before adding the chicken mixture. We like ours more firm and omit this step.

Step 2

In a medium bowl, combine chicken, rice, beans, corn, tomatoes, jalapeno (optional), cilantro, and spices. Stir to combine. (I drain the tomatoes almost all the way but leave a small amount of liquid in them which helps keep this mixture the right consistency.)

Step 3

Cut each poblano pepper in half and remove seeds and membrane. Line them on a parchment lined baking sheet. Spoon equal amounts of the chicken mixture into each pepper.

Step 4

Bake for 15 minutes. Top each pepper with cheese and bake for an other 5 minutes or until cheese is melted. I like to broil mine for a couple minutes as well after the cheese melts for a touch of crispiness but this is not necessary.

Step 5

Allow to cool for several minutes and then sprinkle with more cilantro and serve!