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Ingredients

• 6   fresh poblano peppers (3 to 4 oz. each)*
• 2 cups  shredded or chopped cooked chicken
• 1 cup  shredded Monterey Jack cheese (4 oz.)
• 1/2 cup  frozen corn, thawed
• 1/2 of an 8-ounce tub  cream cheese with chives
• 2 tablespoons  snipped fresh cilantro
• 1 cup  thinly sliced sweet onion
• 3 cloves  garlic, thinly sliced
• 1 tablespoon  olive oil
• 1 15-ounce can  tomato sauce
• 1-1/2 teaspoons  ground cumin
• 1/2 teaspoon  coriander seed, crushed
• 1/4 teaspoon  salt
• 1/4 teaspoon  ground red pepper
• 2 tablespoons  snipped fresh cilantro

Description

A Cheesy, Chicken Mixture Fills Hot Peppers In This Savory Baked Dinner.

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