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Ingredients

• 2 large poblano peppers
• 4 pieces boneless, skinless chicken breast
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 yellow onion, chopped
• 2 jalapeño peppers, seeded and chopped, divided
• 2 cloves garlic, finely chopped
• Salt and pepper
• 8 medium-large tomatillos, peeled, rinsed and chopped
• 3/4-1 cup cilantro leaves, divided
• Juice of 1 lime
• 2 teaspoons honey
• 8 6-inch flour tortillas or 12 5-inch corn tortillas
• 1 cup crème fraiche or sour cream
• 1 cup shredded Swiss cheese (buy 1/3 pound block)
• 1 cup shredded Monterey Jack cheese (buy 1/3 pound block)
• 1 3/4 cups chicken stock, divided
• 1 tablespoon butter
• 1 cup white rice
• 1 cup packed fresh spinach leaves
• 3-4 scallions
• 1/2 red onion, sliced into rings

Description

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