This recipe uses weird amount of a bunch of ingredients because that’s what I had in the fridge. It’s pretty darned spicy, but delicious.

1 jar sliced poblano peppers, drained

3/4 cup cooked bacon, crumbled

3 cups cooked dark meat chicken

1/4 cup sour cream

1/4 cup heavy cream

2 Tbsp. salsa

3/4 cup ranchera sauce

6 oz. queso fresco

Combine the sour cream, heavy cream, and salsa.

In a 9×9 pan, arrange half the poblano peppers in a single layer. Scatter half of the chicken and half the bacon on top. Drizzle half the cream mixture and half the ranchera sauce on top. Crumble half the queso fresco on top. Repeat the layers with all the remaining ingredients.

Cover the pan with foil and bake for 30 minutes or until hot and bubbly.