Mince cilantro, leaves and stems.

Halve any large butternut squash pieces to roughly match smaller pieces.

Halve lime. Cut one half into wedges and juice other half.

Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Combine sour cream, 1 tsp. lime juice, chipotle pesto (to taste), and a pinch of salt in a mixing bowl. Set aside.

Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into squash.

Spread into a single layer. Roast in hot oven until tender, 20-25 minutes.

While squash roasts, prepare stuffing.

Spray a medium oven-safe non-stick pan with cooking spray and place over medium-high heat.

Add poblano pepper to hot pan and stir occasionally until tender, 2-3 minutes.

Remove from burner and stir in cheddar-jack cheese until combined.

Pat chicken breasts dry, and season both sides with a pinch of pepper.

Place chicken on a clean work surface.

Using a sharp knife, make a lengthwise cut in the thickest end of the chicken. Cut should be deep enough to stuff with peppers and cheese. Repeat with second breast.

Fill each chicken breast with half the stuffing. If chicken is misshapen, gently press to flatten. Wipe pan clean and reserve.

Return pan used to cook stuffing to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed until browned on one side, 2-3 minutes.

Flip chicken, and place pan in hot oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

Carefully remove pan from oven. Handle will be hot! Use an oven mitt.

Plate dish as pictured on front of card, topping chicken with chipotle-lime crema and butternut squash with green chili aioli (taste first, aioli is spicy!), cotija, and cilantro. Squeeze lime wedges over to taste. Bon appétit!