Ingredients
2 tablespoons butter2 poblano peppers, seeded and coarsely chopped 1 small onion, finely chopped2 tablespoons all-purpose flour1 teaspoon ground cumin1 teaspoon smoked paprika1/4 teaspoon salt2/3 cup 2% milk1 package (8 ounces) cream cheese, cubed2 cups shredded pepper jack cheese2 cups coarsely shredded rotisserie chicken1 can (4 ounces) chopped green chiles2 packages (8-1/2 ounces each) cornbread/muffin mix
Preparation
Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes.
Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish.
Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.
