INGREDIENTS
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4 chicken breast halves
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1 cup of chorizo, casing removed and diced
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1 large red bell pepper
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1 large Spanish onion
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1 large poblano chili
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1 garlic clove, chopped
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1/4 teaspoon ground black pepper
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5 tablespoons vegetable oil
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1 cup sour cream
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1 cup Monterey Jack cheese, shredded
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1/2 cup half-and-half cream