Stem poblano peppers, seed, halve lengthwise, and slice 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.

Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.

"Place a large nonstick pan over medium-high heat. Add 2 tsp. olive oil, peppers, seasoning blend, corn, 1/4 tsp salt and a pinch of pepper to hot pan. Stir often until lightly browned and slightly tender, 5-7 minutes.

Add 2 of the cream cheeses (reserve remaining for sauce) and 1/4 cup water. Bring to a simmer.

Reserve pan; wipe clean.

Transfer 1/3 of the vegetable mixture to prepared casserole dish. Top with 1/3 of the mozzarella. Repeat 2 times, ending with cheese. For best results, use a 2-cup casserole dish. Place on prepared baking sheet to catch any drips. Bake in hot oven until cheese browns and peppers are tender, 10-12 minutes.

While gratin bakes, cook chicken.

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

Place the same pan used to cook the pepper mixture over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.

Reserve pan; no need to wipe clean

In the same pan over medium heat, add remaining cream cheese, honey chipotle, and 2 tablespoons of water. Bring to a simmer.

Plate dish as pictured on front of card, topping gratin with crispy jalapenos (to taste). Bon appétit!