1cupfresh tomatoesdiced (about 2 medium or 1 large tomato)
½cupchopped cilantro
1teaspoonoreganoand cumin
¾teaspoonsalt
1tablespoonOlive oil
1poblano pepperdeseeded and diced
4 5-ozthinly sliced chicken breast
1cupMonterey jack cheese
Instructions
To make the sauce add onion, jalapeno, tomatoes, cilantro, oregano, cilantro, and salt to a blender and blend until smooth.
Add ½ cup of sauce to a large bowl. Add in chicken breast and mix till the chicken is well coated. Cover and refrigerate 30 minutes - 2 hours. Put the remaining sauce in the fridge for later.
Preheat oven to 350 degrees
Heat olive oil in a large cast-iron skillet* over medium-high heat.
Add poblano peppers and cook until they brown about 2-3 minutes. Transfer to a plate.
Remove chicken from the marinade and place it into the same skillet, do not let the chicken overlap. Discard the marinade in the bowl. Cook until the chicken starts to brown, then flip and cook the other side till it starts to brown. Each side should take 2-3 minutes.
Remove the skillet from the heat. Top each piece of chicken with 1-2 tablespoons of the sauce, ¼ cup of cheese, and the poblano peppers. (if you have extra sauce save for serving)
Bake for 15 minutes, or until the sauce bubbles and the chicken is cooked to 165 degrees.
Notes
If you don’t have an oven proof skillet, cook chicken in a skillet, then transfer chicken to a pan. Top with sauce, cheese, and poblano peppers. Bake for 15-20 minutes or until the chicken has cooked through.