Chicken Rellanos

These peppers are med to spicy but they are not over whelming. Plus the cream cheese will tone down the heat.

Ingredients

8 oz (one brick) of cream cheese
4 tbsp sherry
3 cups of cheddar cheese
½ tsp cumin
½ tsp chili pepper
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
2 large or 4 med Pablano Peppers
2 chicken breast

Directions

In a bowl combine cream cheese, 1 ½ cups cheddar cheese, sherry and spices together, wrap with cling wrap and microwave for 1-½ minutes. Once mixture is easy to mix combine well, set-aside for now. In a large pot half of water boil peppers for a about ten minutes, once they feel soft to the touch place them in the sink and run cold water as you slit one side and deseed each pepper. Heat a skillet and cook the chicken, after they are done cube them.
Take peppers and place them in a baking dish and open them up, spread cream cheese mixture in peppers and then place chicken next and then the rest of the cheddar cheese on top and put them under the broiler for about five minutes.