Cut poblano's in half and remove seeds and stem. Lay skin side up on a baking sheet and place under low broiler for 5-7 min. Remove and allow to cool, remove skin.
Shred cooked chicken.
Crumble the Quesco Fresco and place in a med. size mixing bowl. Grate 3 c. of Asadero and save 1 c for topping. Place the other 2 c in mixing bowl. Add 8 oz Mexican Creama or sour cream. Add 2 tbs of chopped cilantro. Combine together.
You will need an 8x8 DEEP dish baking pan, spray with non stick spray oil. Place half your poblanos in baking dish.
Add half your cheese mixture by spooning in on, or dropping by hand.
Place 1 c of shredded chicken on top of cheese mixture.
Spoon just enough salsa/verde to lightly cover chicken.
Now repeat. Poblanos, cheese mixture, chicken, and salsa/verde. Top with 1 c of grated Asadero. Bake 400° for 30-35 min. on 2nd upper rack in oven. till cheese is melted. Allow to cool for about 20 minutes then serve and garnish with cilantro, pico de gallo, creama or red salsa.
NOTE: This will be a fairly juicy dish due to the fact there is not pasta to absorb the liquid from the tomatillo salsa. Just drain off excess liquid after cooling, or spoon out and drizzle over dish.