Chicken Chile Relleno

Ingredients:
5 large pablano peppers
4 ears of corn on the cob
1 jalapeno, seeded and diced
1 can of fire roasted diced tomatoes, drained
2 skinless, boneless chicken breasts
1 medium onion, diced
2 teaspoons of cumin
1 teaspoon of oregano
5 cloves of garlic, minced
2 limes, zested and juiced
salt and pepper to taste
1 cup of freshly grated monterey jack cheese
3 tablespoon of evoo

1. Place pablano peppers on a hot grill and char evenly all over about 10 -15 minutes then placed in a ziploc bag and let it sit for 5 minutes. Set aside.

2. Season chicken with salt and pepper and brush with a little bit of evoo and grill until it's cooked through. Let it sit for at least 10 minutes then shred chicken.

3. Grill corn until a little charred. Cool a bit and scrape corn off the cobs.

4. Put remaining oil on a skillet along with garlic and onion. 3 minutes.

5. Add corn, shredded chicken, jalapeno, tomatoes, cumin & oregano and lime zest and juice. Mix well and sautee for about 10 minutes. Salt & pepper to taste.

6. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon.

7. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn chicken mix, top each pepper with 1/4 cup cheese and place in the oven for about 5 minutes or until cheese is melted. Serve with mexican rice.