INGREDIENTS
PEPPERS
6
large Poblano peppers
2 tbsp
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 (such as Philadelphia brand) or 8 ounces ricotta cheese
2 cups
cooked, shredded chicken
2 cups
cooked brown rice
2 cups
shredded Mexican blend cheese, divided
salt and freshly ground black pepper,
SAUCE
2 tbsp
unsalted butter
2 tbsp
all-purpose flour
2 cups
chicken broth
2 tbsp
tomato paste
2 tbsp
chili powder
1 tsp
ground cumin
1 tsp
ground coriander
salt and freshly ground black pepper,
Sour cream, for serving (optional)