Spicy Chicken and Olive Poblanos

Ingredients

1 Tbsp. olive oil
1 cup diced yellow onion
3 Tbsp. pine nuts
2 tsp. minced garlic
4 oz. roma tomatoes, seeded and diced (1/4-inch)
3/4 tsp. chipotle chili powder
1/2 tsp. achiote powder
1/2 tsp. kosher salt
1/2 pound cooked and shredded chicken thigh meat
1 cup California Ripe Olives, wedged
1 cup crumbled cotija cheese
2 Tbsp. chopped cilantro
1 Tbsp. lemon juice
4 (3 oz.) poblano peppers, roasted, seeded and peeled

Heat oil in a large sauté pan, over medium high heat. Add onion and cook for 3-4 minutes until soft. Stir in pine nuts and garlic and cook for 2 more minutes over medium. Mix in tomatoes, chili powder, achiote and salt and cook for 1 more minute. Remove from heat and stir in shredded chicken, California Ripe Olives, cotija cheese, cilantro and lemon juice. Set aside. Line up peppers on a clean surface, skin side facing down. Stuff each pepper with approximately 5 ounces (1 1/4 cups) of filling. Place filled peppers in a shallow 7-inch by 11-inch baking dish, filling side up. Cover and bake in a 400°F oven for 20 minutes. Remove cover and bake for an additional 10 minutes. Serves 4.