Unstuffed Southwest Chicken Poblano Skillet *

 3 Tbsp avocado oil

4 poblano peppers, stem and seeds removed and cut into 1/2 inch wide strips

1/2 yellow onion, thinly sliced

1 tsp salt

1/2 tsp pepper

4 cups shredded rotisserie chicken

1 bottle SideDish southwest dressing

1/4 cup chicken broth

1 cup shredded  monterey jack cheese

1/4 cup panko breadcrumbs

Hot cooked rice

Preheat oven to 400.  Heat an oven safe skillet over medium high heat.  Add 2 Tbsp oil, poblano peppers, onion, salt and pepper.  Cook, tossing, until the veggies are crisp-tender, about 5 minutes.  Remove from heat and add chicken, southwest dressing and broth and stir to combine.  Spread contents in skillet in single layer.  Sprinkle top with cheese.  In small bowl, combine bread crumbs and 1 Tbsp avocado oil and stir until well combined.  Sprinkle over top of cheese in even layer.  Transfer to oven and bake until hot, bubbly and browned on top, about 10 minutes.  Remove from heat and let cool slightly before serving over rice.  

Serves 4