Ingredients

Peppers:

• 6 large Poblano peppers
• 2 tablespoons canola oil, plus more for oiling the pan
• 1 medium onion chopped
• 4 cloves garlic chopped
• 1 container (8-ounce) jalapeno-flavored cream cheese spread
• 2 cups cooked, shredded chicken
• 2 cups cooked brown rice
• 2 cups shredded Mexican blend cheese, divided
• Salt & pepper

Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt & pepper

Directions

1. Preheat oven to 450 degrees F. Position a rack close to the heating element, top or bottom. Place peppers on a baking sheet and roast 30-40 minutes, turning several times until blistered in numerous places.  Immediately cover with foil and let sit for 30 minutes.
2. Reduce oven temperature to 375 degrees F.
3. While peppers are roasting and steaming, heat oil in a skillet or sauté pan. Add onion and cook 6-8 minutes or until softened. Add garlic and cook very briefly. Remove from heat and stir in cream cheese spread. Stir until smooth and melted.
4. Stir in cooked chicken, brown rice, 1 cup shredded cheese and salt and black pepper to taste. Set aside.
5. Peel as much of the thin, papery skin from the peppers as possible. Cut a slit in the top and carefully remove seeds, leaving stem intact.
6. Oil a baking dish large enough to hold all the peppers.
7. In a medium saucepan, heat butter over medium-high heat. Stir in flour, reduce heat to medium and cook 2-3 minutes. Slowly add chicken broth, stirring constantly. Bring to a boil, reduce heat to medium and add tomato paste and spices.  Simmer until thickened.
8. Pour about ½ cup sauce in the bottom of prepared baking pan.
9. Fill peppers with even amounts of the filling and place in prepared baking dish. Pour remaining sauce over the top. Top with remaining cheese. Cover loosely with aluminum foil.
10. Bake 25-30 minutes.

Enjoy!