2 large poblano peppers
1/2 onion, diced
2 Tbls. oil
1 pkg. Deliciou plant based chicken mix (or your favorite chicken substitute, or regular shredded chicken)
1 15oz. can Hatch green chile enchilada sauce
2 roasted Hatch green chiles (or use one small can)
2 oz. cream cheese (vegan if desired)
1/4 C. chopped cilantro
Sliced green onion
Crumbled Cojita cheese
Additional hot sauce if you like it spicier
Roast poblano peppers (see note below for various options). Set aside.
Rehydrate plant based chicken according to package directions or if you’re using an alternative plant based chicken substitute, prepare according to package directions. If not plant based, use shredded rotisserie chicken (about 2 cups).
In large saucepan, heat oil and sauté onions until they start to soften. Add plant based chicken and cook until golden brown. If using shredded rotisserie chicken just add to heat through, no need to brown. Add 1 cup of enchilada sauce and heat through. Remove pan from heat and stir in cream cheese, green chiles and cilantro.
Peel poblanos and slice open to remove seeds. Stuff poblanos with chicken filling.
Coat bottom of small baking dish with leftover enchilada sauce, reserving a bit to drizzle over peppers. Place peppers in dish, cover and bake in preheated 350° oven for 20 minutes. Remove foil and bake an additional 10 minutes.
To serve, top with desired toppings.
Blacken peppers over open flame, BBQ or broiler. Once blackened, set aside and cover with wet towel to steam the peppers. Once cooled, peel skins off.