On Sunday I made Stephanie's salsa soup minus the chicken broth. After 5 hours in the crock I was left with shredded chicken breasts, black beans, corn, and tomatoes. This is the chicken mixture that gets stuffed inside the roasted poblano peppers.
To roast the peppers I turn on the broiler.
Place the peppers in my oven wand wait three minutes. Flip and repeat.
Once the peppers are roasted, I wait for them to cool, cut off the tops, and remove the seeds.
Then, stuff the peppers with the chicken mixture.
Top with queso.
(Chedder + Rotel)
And finally, serve with rice and sour cream.