Chicken and Egg Stuffed Poblano Pepper

When we were in Mexico Russ and I tried many different Mexican dishes for breakfast that we thought were good for any time of day.  This recreation is similar, but I added a little cooked chicken to make it more dinner like.  This recipe is for one serving.

1 Poblano Pepper

¼ cup shredded cooked chicken

2 eggs – scrambled

2 T. Queso Fresco

1 T. Mexican Crema

3 T. Salsa Verde

Preheat the oven to 400 degrees.  Cut the pepper in half and remove the stem and seeds.  Place pepper on a foil covered cookie sheet and put in oven for half an hour.  Put salsa verde on a plate and put the pepper halves on top.  Sprinkle the chicken on top of the pepper.  Put the scrambled eggs on top.  Sprinkle the Queso Fresco and the Crema over the eggs.