We love Mexican food and I just love chilis.
This is done in a slow cooker, but you could bake in an oven if you like.
This was something I tweaked from a stuffed flank steak recipe, but added a bunch of stuff and used chicken instead.
We eat this with black beans and yellow rice

4 chicken breasts, each at least 1 pound
1/3 cup onions, chopped
1 tablespoon olive oil
4 poblano peppers or anaheim peppers, each at least 4 inches long
1 ounce pepper jack cheese, 2 slices cut in half
5 ounces cream cheese
2 ounces of chorizo, removed from casing
1 teaspoon lime juice
1 tablespoon fresh cilantro, chopped
1/2 teaspoon each salt and pepper
1/2 teaspoon crushed red pepper
1 1/2 cups salsa verde, green salsa

Set broiler on high.
Place peppers about 6 inches from heat source and turn them as they char.
Broil until the skin is blackened and blistered.
Place the peppers in a bowl and cover with plastic wrap for 15 minutes. This will make it easy to peel them.
Meanwhile put olive oil and onions in a pan, saute til onion is translucent.
Add the chorizo and cook til chorizo is cooked through.
Mix together the chorizo mixture, cream cheese, cilantro, lime juice, and seasonings.
Peel peppers, make a slit from top to bottom.
Stuff the peppers by placing the pepper jack first to line the pepper then 1/4 of your filling.
Close up as good as you can. Neatness doesn't count here.
Place each breast in a zip lock bag, and pound out thin enough to wrap around a pepper.
Wrap each breast around a stuffed poblono.
Place a disposable liner in the slow cooker, put your stuffed chicken in, cover with the salsa and cook on low for 4 to 5 hours.
Serve with more green salsa, sour cream, shredded lettuce, diced tomatoes and diced onion

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