Spicy Chicken with Poblano Peppers and Cheese

This was very tasty, with lots of good color and fresh flavors. However, I agree with other raters that it definitely needs a good dollop of sour cream to add some creaminess! Also, the name of the recipe is a misnomer-- this is NOT spicy if you use a mild salsa. Adjust the heat with the type of salsa you use.

I really enjoyed this recipe. I doubled all of the spices as recommended and served it with sour cream. easy and yummy.

Decent recipe. I prefer a little more flavor, but still very good. www.EntertainingRecipes.org

I have made with left over rotisserie chicken before and turned out good. Overall yummy dish.

I pretty much followed this recipe as is except I did not have the 1/2 cup corn on hand nor the zucchini. [I also cooked up some brown rice on the side as an optional ingredient to mix the chicken mixture with for those who limit carbs in chips.] It had good basic flavor, but the 1/4 cup (medium) salsa called for did not seem like enough, so I am going to use 1/2 cup next time. I am also going to add fajita seasoning (1 Tb per lb of meat) next time as this needs something extra to give it the flavors that *we* like. We did like the 2 Tb of fresh cilantro (we are picky cilantro fans -- too much can ruin it for us). Also, I am going to saute my onion with the garlic and perhaps add a 1/2 cup green pepper instead of the poblano peppers as they did taste a bit bitter to us. [This was our 1st time w/poblanos.] Daisy light sour cream topping was excellent on this. I'm thinking pico de gallo would make a nice topping, as well. Worth tinkering with to customize flavors to your liking!

Very yummy. Made as written but with medium heat salsa. Next time I will cut the poblanos into smaller pieces as my son commented that he didn't expect nor like a mouthful of pepper. Otherwise, I will definitely make again!