6 poblano peppers, seeded, cut into small nacho-sized wedges
2 tbsp. extra-virgin olive oil
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
Freshly ground black pepper
1 1/2 c. shredded Monterey Peper Jack cheese (8 oz pkg)
1 1/2 c. shredded cheddar (8 oz pkg)
2 chicken breasts poached in water sprinkled with Adobo Seasoning, then shredded
1 c. pico de gallo salsa
1/2 c. pickled jalapeņo slices
1/2 c. sour cream
1 tbsp. milk
Preheat oven to 425° and line two small baking sheets with foil.
Divide bell peppers between baking sheets. Toss with olive oil, cumin, chili powder, and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in a single layer, cut side up. Bake until peppers are crisp-tender, about 10 minutes.
Top bell peppers with both Monterey Pepper Jack and cheddar. Bake until cheese is bubbly, about 10 minutes.
Top with shredded chicken, guacamole, salsa, and pickled jalapeņos and sliced black olives. In a small bowl, whisk sour cream and milk together and drizzle over bell peppers.