Ingredients
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3 tablespoons avocado oil, divided
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4 medium poblano peppers, stem and seeds removed and cut into ½-inch wide stripsÂ
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½ yellow onion, thinly slicedÂ
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1 teaspoon kosher salt
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½ teaspoon black pepper
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4 cups shredded rotisserie chickenÂ
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1 bottle SideDish SouthwestÂ
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¼ cup low-sodium chicken brothÂ
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1 cup shredded Monterrey jack cheeseÂ
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¼ cup gluten-free panko breadcrumbs
Optional for Serving:
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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!
Recipe Note
Serving Notes: This is great served alone, but I also like to serve mine over rice, with tortilla chips, or in a flour tortilla!
