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 ...

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• 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 ...

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