When our garden hits mid-stride in AUgust I am always left with an abundance of poblano peppers and wonder what to do with them. Here's one idea.
1 whole Rotisserie chicken, meat pulled off and shredded
1 bag tortilla chips, crushed
1/2 block cream cheese, cut up
11/2 cups salsa
1 8 oz package Mexican Blend shredded cheese
6 poblano peppers, roasted and chopped See note below
1 jalapeno pepper, roasted (if desired)
Spread bottom of large casserole dish with the oil. Layer in 1/2 crushed chips, 1/2 salsa, 1/2 chicken, 1/2 cheese. Next layer in chips, peppers, cream cheese pieces, chicken, salsa, shredded cheese and bake in preheated oven for 30-35 min
until hot and bubbly.