Peter Piper may have picked a peck of pickled peppers, but if Peter procured these fabulous fajita-flavored fancies, he would have left that bubbling brine far behind. In fact, with the taco-seasoned chicken and classic pico de gallo as innards, these peppers would sell faster than any seashells sold by the seashore by someone named Sally. Now, read this description aloud five times fast…
Stem poblano peppers, halve lengthwise, seed, and remove ribs. Place peppers on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into peppers. Place cut side up and roast in hot oven until tender, 12-15 minutes.
While peppers roast, halve and peel onion. Cut halves into ¼" dice.
Core tomato and cut into ¼" dice.
Mince cilantro (no need to stem).
Halve lime. Juice one half and cut other half into quarters.
Cook the Chicken
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 begins to brown, 2-3 minutes.
Reserve 2 Tbsp. onion. Add remaining onion to pan and stir occasionally until onion begins to get tender, 2-3 minutes.
Add ¼ cup water, taco seasoning, and ½ tsp. salt. Cook until water is almost evaporated and diced chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Remove from burner.
Make the Pico de Gallo
Combine tomatoes, reserved onion, cilantro (reserve a pinch for garnish), 2 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl. Set aside for flavors to marry.
Stuff and Roast the Peppers
Scoop chicken mixture evenly into poblano peppers. Top peppers with cheese.
Roast until cheese is melted, 3-4 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing peppers with pico de gallo, sour cream, and reserved cilantro. Serve lime wedges on the side. Bon appétit!