INGREDIENTS
1
poblano pepper
1 1/2 lb
boneless, skinless chicken thighs
2 tbsp
Southwestern Seasoning Mix
1/4 tsp
salt
1 can
black beans, drained and rinsed
1 1/2 cups
thick and chunky salsa
4 cups
broken tortilla chips
1 cup
shredded cheddar and Monterey Jack cheese blend
Snipped fresh cilantro (optional)