Roast chicken on a sheet pan with tomatoes, onion, and garlic, seasoned well with salt, cumin, chipotle, any southwestern flavors/spice. Put in at 350° F for 45 min and then broil for an additional 10-15 min for color.

While the chicken and veg are roasting, cut and deseed peppers. They should be cut in a way that allows them to lay flat in order to be stuffed.

Once the veg is done, mash or blend tomatoes to desired consistency, chop onion and garlic to desired proportion as well. Shred or dice the chicken. Combine in a large bowl with cream cheese and lime juice. Taste and adjust seasoning. Portion into poblano halves, top with cheese.

Roast or cook on a grill or smoker until peppers are soft and develop some color, our grill took about 30 min of indirect heat. Serve with salsa, cilantro, or sour cream, whatever is to your taste