Cheesy Green Chile Chicken

6 tomatillos, husked
1 cup Hatch Chile Verde
2 cloves garlic, minced
1 tsp. chili powder
salt and pepper to taste
1 lb. boneless skinless chicken breast
1 cup shredded pepper jack cheese
1 poblano pepper, sliced
2 Tbsp. olive oil

Preheat the broiler to high
Place tomatillos in a large skillet and transfer to the oven
Broil 3-5 minutes, turning halfway through cooking until they begin to char all over
Remove from oven, and reduce oven temp to 400 degrees F
Transfer tomatillos to a blender. Add chile verde, garlic, chili powder and a pinch of salt and pepper
Pulse until just combined and a sauce forms
Slice the chicken through the middle horizontally to about 1/2 inch of the other side
Open the 2 sides and spread open like a book. Stuff the cheese and a few poblano peppers inside then close
Place the chicken in the skillet. Add remaining poblano peppers and drizzle lightly with olive oil
Sprinkle with salt and pepper and bake 10 minutes
Add tomatillo sauce and continue baking another 10 minutes or until the chicken is cooked through
Serve with rice or tortillas

Click here for Hatch Chile Verde