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.