Poblano Chicken

I love anything with poblano peppers. Every time we go to a Mexican restaurant I almost always order Chile Rellenos. So I had a recipe that was similar to this but, I changed the red salsa to green and added a wedge of poblano, and it turned out delicious! We serve it with the recipe for Qdoba rice, or Mexican rice. I hope you enjoy! -Nikmo

Ingredients

• 6 skinless, boneless chicken breast halves
• 2 tablespoons taco seasoning mix
• 1-1/2 cups verde (green) salsa
• 1-1/2 cups shredded Cheddar cheese
• 3 tablespoons sour cream (optional)
• 3 poblano peppers( cut off stems,slice in half, and clean out seeds)

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts,place a halved poblano pepper on top of each chicken breast,  and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve. Serves 6