Ah, Buffalo chicken; it's an American tradition at this point, as big a part of our national cuisine as apple pie. (More so… when's the last time you had apple pie? And when's the last time you had Buffalo wings? Thought so.) We've changed it up a bit here, stuffing peppers to the brim with the unmistakable spice and tang (with a hint of ranch for good measure), then topped with a blue cheese cream for some funky cooldown. Raise the flag; these Buffalo beauties are red, white, and blue delicious.
Halve poblanos lengthwise, removing seeds and ribs.
Place poblanos on prepared baking sheet, cut side down. Drizzle with 1 tsp. olive oil.
Roast in hot oven until poblanos are tender, but not completely cooked, 10 -12 minutes.
Don't worry if poblanos char a bit; this adds flavor to the dish.
While poblanos roast, prepare ingredients.
Prepare Ingredients and Cook Chicken
Core tomato and cut into ½" dice.
Trim and thinly slice green onions on an angle.
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner.
Finish Filling and Make Blue Cheese Cream
Combine cooked chicken, tomato, cheddar-jack cheese, green onions (reserve a pinch for garnish), and ranch seasoning in mixing bowl.
Stir in hot sauce (to taste).
In another mixing bowl, combine sour cream and blue cheese.
Fill and Roast the Poblanos
Divide filling equally between poblanos.
Roast until cheese is melted, 6-8 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing with blue cheese cream, crispy jalapeños (to taste), and remaining green onions. Bon appétit!