Buffalo Chicken Stuffed Poblano Peppers with Ranch Crema

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Slice poblanos lengthwise, remove seeds and membranes.

Cook bacon, chop and set aside. 4 pieces of the chopped bacon will be for filling and 3 pieces of chopped bacon will be for topping. I like to cook my bacon in the oven on a baking sheet at 400 degrees, turning it every few minutes until golden brown and crispy. Shred Colby Jack cheese.

Place poblano peppers cut side down on the prepared baking sheet. Spray the peppers with vegetable oil. Bake for 12 minutes. This will help the peppers to be tender. Allow the poblanos to cool enough to handle and stuff.

While poblanos are in the oven make the filling. Add finely diced red onion to a large, preheated skillet with a tablespoon of oil. Sautee for a few minutes then add in 1/2-inch cubed chicken breast. Cook chicken until no longer pink.

Once chicken is fully cooked, remove from the heat and add Franks Red Hot wing sauce. Stir until combined. Next add in 4 slices of the chopped bacon and 1/2 cup of shredded Colby Jack cheese.

Fill the poblanos with the chicken mixture. Add the remaining Colby Jack cheese to the tops of the peppers. Sprinkle with remaining (3 slices) bacon bits. Bake for 12-15 minutes or until cheese is melted.

While the peppers are baking, make Ranch crema. In a small bowl combine 1/3 cup sour cream and 1 1/2 teaspoons of dry Hidden Valley Ranch salad dressing. Mix until creamy.

Sprinkle the tops of the peppers with blue cheese crumbles and a dollop of Ranch crema. Serve and enjoy!