Southwest Stuffed Poblano Peppers

Instructions for fajita seasoning: Combine ingredients in a bowl and mix. Store leftover seasoning in an airtight container.

Instructions for stuffed poblanos: Preheat oven to 400 degrees. Cover a baking sheet with tin foil.

Cut stem ends off of poblanos and cut them end to end in half. Clean out membranes and seeds. Rub olive oil all over entire poblano peppers. Bake for 12 minutes, so they will be pliable. Set aside.

In a large skillet add 2 teaspoons olive oil on medium heat. Add diced onions and diced chicken thighs. Cook onions and chicken stirring occasionally until chicken is cooked through. Drain off any fat.

In a measuring cup or small bowl add 1/3 cup water and 1 tablespoon of fajita seasoning and stir. Pour mixture over chicken and onion mixture and stir. Cook until moisture is absorbed.

Remove from heat and add 1 cup of black beans, 1 cup of corn and 1 cup of shredded cheese. Stir until combined.

Fill poblano peppers with chicken mixture and place them on the prepared baking sheet used to cook poblanos. Sprinkle stuffed poblanos with remaining cheese and bake until cheese melts. About 10-12 minutes.

Serve and enjoy!