For the Filling:
- 1 package Gardein Teriyaki Chick'n Strips (save the sauce pack for something else), cut into bite-sized pieces
- 1/4 cup low-sodium taco seasoning
- salt and pepper to taste
- 1/2 small sweet onion, chopped
- 1 jalapeno pepper, chopped
- Olive oil
For the Peppers:
- 2 large poblano peppers
- 2 jalapeno peppers
- 1 cup vegan, cheddar cheese,shredded
For the Fixings:
- Fresh cut limes
- Vegan sour cream (we love Toffuti)
- chopped cilantro
- diced tomatoes
Heat a pan to medium and add olive oil. Season chicken with a bit of the taco seasoning, salt and pepper and brown well.
Add onion and jalapeno, 1/4 cup water and remaining taco seasoning. Cook 4-5 minutes, stirring. Set aside.
Set toaster oven to broil. Add poblano and 2-jalapeno peppers to a baking sheet covered in foil. Broil about 10 minutes, flipping as each side is charred.
Remove from heat and put peppers in a brown paper bag to steam.
After about 5 minutes pull the peppers from the bag and remove the skins.
Slice the poblano down the middle on one side and scoop out the seeds and membranes.
Stuff the peppers with the chicken mixture topped with cheese.
Slice or chop the roasted jalapeno peppers and top the cheese with 1/2 of the jalapenos. Fold sides of peppers in.
Bake the peppers at 350 for about 10-12 minutes, until the cheese melts.
Remove peppers from oven and place on a plate. Garnish as desired. Enjoy!