Unstuffed Southwest Chicken Poblano Skillet

Name: Unstuffed Southwest Chicken Poblano Skillet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoons avocado oil, divided; 4 medium poblano peppers, stem and seeds removed and cut into ½-inch wide strips; ½ yellow onion, thinly sliced; 1 teaspoon kosher salt; ½ teaspoon black pepper; 4 cups shredded rotisserie chicken; 1 bottle SideDish Southwest; ¼ cup low-sodium chicken broth; 1 cup shredded Monterrey jack cheese; ¼ cup gluten-free panko breadcrumbs; Steamed rice, tortillas, or tortilla chips

Alex Snodgrass

Servings

Cook Time

25 minutes

Gluten-Free

Unstuffed Southwest Chicken Poblano Skillet

Ingredients

3 tablespoons avocado oil, divided
4 medium poblano peppers, stem and seeds removed and cut into ½-inch wide strips
½ yellow onion, thinly sliced
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups shredded rotisserie chicken
1 bottle SideDish Southwest
¼ cup low-sodium chicken broth
1 cup shredded Monterrey jack cheese
¼ cup gluten-free panko breadcrumbs

blank

Steamed rice, tortillas, or tortilla chips

Method

Preheat the oven to 400℉.
Heat an oven safe skillet (preferably cast iron) over medium high heat. Add 2 tablespoons of the avocado oil, the poblano peppers, onion, salt and black pepper and cook, tossing, until the veggies are crisp-tender, about 5 minutes.
Remove from the heat and add the rotisserie chicken, SideDish Southwest, and broth and stir to combine. Spread contents in the skillet into a single layer. Sprinkle the top with cheese.
In a small bowl, combine the panko and the remaining 1 tablespoon of avocado oil and stir until well combined. Sprinkle the panko over the top of the cheese in an even layer.
Transfer to the oven and bake until hot, bubbly and browned on the top, about 10 minutes.
Remove from heat let cool slightly, 2 minutes. Serve and enjoy!