Stem poblano peppers, halve lengthwise, and remove seeds and ribs. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

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, 10-12 minutes.

While peppers roast, halve lime. Juice one half and cut other half into wedges.

Core tomato and cut into 1/4" dice.

Mince cilantro (no need to stem).

Halve and peel onion. Cut halves into 1/4" dice.

Pat diced chicken breasts dry. Coarsely chop.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir often until starting to brown, 2-3 minutes.

Set aside 2 Tbsp. onion. Add remaining onion to pan and stir often until onion softens, 2-3 minutes.

Stir in 1/4 cup water, seasoning blend, and 1/4 tsp. salt. Then stir occasionally until water is almost evaporated and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.

Remove from burner.

Combine tomatoes, reserved onion, cilantro (reserve a pinch for garnish), 2 tsp. lime juice, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside for flavors to marry.

Carefully remove baking sheet from oven. Divide filling equally among roasted poblanos. Top with cheese. Baking sheet will be hot! Use a utensil.

Roast again in hot oven until cheese is melted, 8-10 minutes.

Plate dish as pictured on front of card, garnishing peppers with pico de gallo, sour cream, and reserved cilantro. Squeeze lime wedges over to taste. Bon appétit!