4 medium poblano chiles
1 large onion, finely chopped
2-3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2-1 teaspoon seasoning salt
2 roma tomatoes, finely diced
1/2 cup bell pepper, diced
2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)
2 Cups cooked Rice

1 While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
2 Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
3 In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
4 Cook until onions begin to turn golden, stirring frequently.
5 Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato, bell pepper and rice, continue to cook until chicken is done.
6 Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
7 With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
8 Pack the chicken mixture into chilies and push cheese into mixture along the slit.
9 Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.

• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 4 cups finely grated peeled carrots
• 1 cup toasted walnut chopped
• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup pure maple syrup
• 1 1/2 teaspoons vanilla extract

Position rack in center of oven and preheat to 350째F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.

Beat cream cheese and butter in large bowl until smooth. Add powdered sugar, syrup, and vanilla; beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.