1/2 white onion (chopped)
5 Poblano Peppers
2 corn cobs
1/2 cup cilantro
1 rotisserie chicken (shredded)
1 tomato (sliced)
4 cloves of garlic
1/2 pound tomatillos
Set the oven to broil. Place the poblano peppers, 2 garlic cloves, and tomatillos on a sheet of foil and in the broiler for 8-14 minutes or until outer skin is blackened.
Bring big pot of water to boil. Boil 2 cobs of corn for 8 minutes. Once the corn has cooked, let cool, and slice corn off the cob.
Blend together tomatillos, garlic cloves, jalapeños, 1/4 cup cilantro, 1/2 lime (just the juice), 1 poblano pepper.
Put 4 poblano peppers in a plastic bag of container to cool for 15 minutes. This will allow the skin to come off the pepper.
Crush remaining cloves of garlic and combine with chopped white onions and a little bit of olive oil. When onions are translucent add corn and chicken. Let cook on low heat for 15-20 minutes, stirring occasionally.
Peel skin off the poblano peppers. Clean out core and seeds from each pepper.
Stuff each pepper with chicken mixture and pour tomatillo salsa over the top.
Serve with a slice of lime, avocado and tomatoes for garnish. Margaritas optional.