Stuffed Poblano Peppers

4-6 poblano peppers (sometimes mislabeled in the stores as pasilla peppers--they should be large and green not small and red)

2 boneless, skinless chicken breasts
1/2 recipe grilled mexican lime chicken marinade (recipe in blog posts)

16 oz. Monterey jack cheese, shredded
1/4 cup chopped fresh cilantro (optional)

Marinate chicken breasts in the lime chicken marinade.  After marinating, cook and shred chicken.

Wash poblanos and cut a slit in the peppers from stem to tip on one of the sides.  Place poblanos on a baking sheet and turn the oven to broil.  Broil poblanos for about 3-5 minutes on each side.  The skin will blister and blacken.  Let cool slightly and peel off the skins.  Open the peppers gently, leaving the stems in tact, and cut out the seeds and membranes.  If gentle enough, you can turn the peppers inside out and flick out any remaining seeds.  Stuff the peppers by alternating layers of chicken and cheese and cilantro, if desired.  You may or may not use all of the chicken and cheese, depending on how many peppers you stuff and how large they are.

Place the stuffed peppers in a 9 x 13 baking pan.  Sprinkle tops with additional cheese, if desired.  Cover with aluminum foil and bake in a 350 oven for 30 minutes.      

Note:  Wash hands well after handling the poblanos (or use gloves).