Buffalo Chicken Stuffed Poblano Peppers with Ranch Crema

Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Slice the poblanos lengthwise and remove the seeds and membranes.

Cook the bacon, chop it into pieces, and set it aside. Use 4 pieces of chopped bacon for the filling and 3 pieces for the topping. I prefer cooking bacon in the oven at 400 degrees on a baking sheet, flipping it every few minutes until it's golden brown and crispy. Shred 1 1/4 cups of Colby Jack cheese.

Place the poblano peppers cut side down on a prepared baking sheet and spray them with vegetable oil. Bake for 12 minutes to make them tender. Let the peppers cool until they're easy to handle, then stuff them.

While the poblanos are roasting in the oven, prepare the filling. Heat a tablespoon of oil in a large skillet and add finely diced red onion. Sauté for a few minutes, then toss in the cubed chicken. Cook the chicken until it is no longer pink.

Once the chicken is fully cooked, take it off the heat and mix in Frank's RedHot Wing Sauce until well combined. Then, add 4 slices of chopped bacon and 1/2 cup of shredded Colby Jack cheese.

Stuff the poblanos with the chicken mixture. Top the peppers with the remaining Colby Jack cheese. Sprinkle the reserved bacon bits (from 3 slices) over the cheese. Bake for 12-15 minutes, or until the cheese is melted.

While the peppers are roasting, prepare the Ranch crema. In a small bowl, mix 1/3 cup of sour cream with 1 1/2 teaspoons of Hidden Valley Ranch dry salad dressing until smooth and creamy.

Top the peppers with blue cheese crumbles and a dollop of Ranch crema. Serve and savor!