For the Filling: Roast the red and yellow bell pepper in a 425-degree oven for 20 minutes, until the skin begins to puff up. Using tongs remove them to a glass bowl and cover with saran wrap or a lid. This allows the skin to steam off. Carefully rinse the skin off under cold running water. Dice up the roasted peppers and reserve. You will only need half a red and half a yellow for this recipe. (You can also purchase roasted red peppers in a jar if you choose. They won't be as flavorful but it will allow you to skip this entire step.)

Mix up the chipotle sour cream and add half of it to a bowl for your filling. Reserve the rest of the chipotle sour cream for topping the stuffed peppers.

In a small saute pan, melt the butter and soften the red onion for just a few minutes. Add the chipotle pepper and the seasonings. Add to the bowl with the chipotle sour cream.

Shred the rotisserie chicken with your fingers and place it in the bowl with the chipotle sour cream. (You really only have to use about half of the meat off of 1 chicken to fill 4-6 peppers. Reserve the rest of the chicken for another use if you wish. If not you will have extra filling which can be used to make enchiladas, or a wonderful filling for sandwiches.)

To the shredded rotisserie chicken add both shredded cheeses, the onion mixture, and the roasted peppers. Season with the rest of the ingredients. Chill this filling until its time to fill the peppers.

For the poblano peppers, cut them with a sharp knife in the T formation shown in the blog post. This allows them to easily be opened up after roasting. Place them in a 425-degree oven for 20 minutes until the skin begins to puff up. Using tongs remove them to a glass bowl and cover with saran wrap or a lid. This allows the skin to steam off. Carefully pick the blistered skin off. Lay out as shown to get ready to fill them.

Fill the poblanos with the chicken mixture and place in the freezer while you clean up and prepare to fry them.

Fry on each side. Serve with corn salad and salsa verde.