Chicken Stuffed Poblano Chilis

 Link to recipe

4 medium poblano chiles
1 large onion, finely chopped
2 -3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1⁄2-1 teaspoon seasoning salt
2 roma tomatoes, finely diced (I used a can of diced tomatoes)
1⁄2 cup mushroom, sliced (a can of mushrooms)
2 ounces Monterrey Jack cheese, cut into 1/4 inch cubes (1 cup of Queso Cheese)

Cooked saffron rice, 4 servings

While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chili leaving stem in tact. Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside. 

In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic. Cook until onions begin to turn golden, stirring frequently. Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done. 

Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray. 

With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish. Pack the chicken mixture into chilies and push cheese into mixture along the slit. Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking. 

Serve on bed of saffron rice.