2-4 large poblano peppers, roasted*, peeled, seeded and split lengthwise

*Note: Don’t skimp on the time needed to roast the peppers in a 375˚ oven. Cook them until well blistered, then let cool enough that you can carefully peel off the skins. Cooling in a sealed bag or jar makes peeling easier.

For the filling:
2 cups shredded cooked chicken
1 cup Monterey Jack cheese, plus 1/2 cup for topping
1/2 cup chopped cilantro
2 Tbsp. chopped onion
1 tsp. kosher salt
1 tsp. black pepper

Mix all ingredients, except for the additional 1/2 cup cheese, and set aside.

For the sauce:
1 medium onion, diced
2 Tbsp. canola or other vegetable oil
1 Tbsp. cinnamon
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. sugar
1 28-oz. can crushed tomatoes

Sour cream for topping

Preheat oven to 350˚.
In a medium saucepan over medium heat, sauté onion in oil until soft.
Add cinnamon, salt, pepper and sugar.
Add tomatoes and cook about 10-12 minutes, adjusting seasonings to taste.
Stuff peppers with chicken mixture.
Top with sauce and sour cream.

Rice and beans make a good accompaniment to this dish.