La Fogata is one of our favorite restaurants in San Antonio. We always get fajitas with the stuffed poblano. This is my take on the recipe.

Grill 4 chicken breast and shred the chicken after cooked. I season the chicken with some type of seasoning salt. I usually use Texjoy steak seasoning, but not too heavy. I like to use mesquite chips to add smokiness. Be sure to not over cook the chicken.

Take 4 poblano peppers and put them on the grill turning often. This will make the skin char. If the peppers are a little older and have started to wrinkle in places, you will want to peal the skin off. It tends to be bitter, when the peppers are older. If not the skin should be ok. Chop the top off and clean the seeds out.

Take the chicken and mix with Oxacato cheese. This cheese is found in the dairy section around the other Mexican cheeses and creams. I like about 2/3 chicken and 1/3 cheese.

Stuff the pepper with the mixture and wrap in foil and place back on the grill until cheese is melted and the inside of pepper is hot.

I serve with fajitas, Charro beans, Spanish rice and guacamole.

Hope that you like it.