Chicken Tamale Stuffed Poblano Peppers

1. Preheat oven to 425℉. Line two baking trays with aluminum foil and lightly spray with cooking oil. Set aside.

2. Use a paring knife to cut the stem off each poblano pepper then slice the peppers in half lengthwise. Remove any seeds.

3. Place the peppers on one of the prepared baking trays, cut-side down. Spray the peppers with cooking oil and sprinkle with salt and pepper. Set aside. 

4. Trim excess fat off chicken breasts and place them onto the prepared baking tray. Season with salt and pepper. 

5. Place the chicken tray in the middle oven rack and the peppers on the lower rack. Bake chicken in the oven for 25-30 minutes, until the internal temperature reaches 165℉. Remove both trays from the oven. Leave oven on and preheated.

6. Immediately place the hot chicken into the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until chicken is fully shredded then set aside.

7. Place the roasted poblano peppers into a 8x8 glass baking dish, cut side facing up. Set aside.

8. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add onion and season with salt and pepper. Cook until soft and translucent. 

9. Add garlic and cook until fragrant, then add the chicken to the skillet and mix well.

10. Pour the corn and enchilada sauce into the skillet and mix again. Cook until hot then remove the skillet from the heat.

11. Spoon the chicken tamale filling into each pepper. Evenly sprinkle cheese over each stuffed pepper.

12. Bake the stuffed peppers for 10 minutes, or until cheese is melted. Switch oven to broil on medium and allow the cheese to brown slightly. Watch closely - this happens very quickly.

13. Remove from oven and allow to cool for a few minutes before serving. Enjoy!

*Note: To make the filling creamier, add cream cheese to the skillet along with the chicken. Mix melted, creamy, and well-combined.