Ingredients

• 2 - Boneless shredded chicken breast. (Cooked and seasoned with Willie Pete)
• 1 Cup of cooked white rice
• ½ - ¾ cup of shredded cheddar cheese (You can’t go wrong with to much cheese let’s be real…)
• 5 oz cream of chicken soup
• 2 - 4 Diced Hatch pepper (Can be substituted with jalapenos)
•  2 Large Poblano Peppers 

Instructions 

1. Preheat oven or smoker to 350 degrees.
2. Add all ingredients except Poblano Peppers in cooking pan with cheese on top.
3. Bake or smoke for 30-45 minutes or until the cheese starts to brown. 
4. Place the Poblano Peppers in the oven or smoker the last 15 minutes or fire roast them. 
5. Remove and mix ingredients in pan.
6. Cut the top of Poblano peppers off and deseed them. 
7. Stuff the peppers with the ingredients from the pan.
8. Serve and ENJOY!