4 chicken breast halves
1 cup of chorizo, casing removed and diced
1 large red bell pepper
1 large Spanish onion
1 large poblano chili
1 garlic clove, chopped
1/4 tsp ground black pepper
5 Tblsp vegetable oil
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1/2 cup half-and-half cream
Season the chicken breast halves with garlic, salt, and black pepper. Place the chicken breast halves in a roasting pan (uncovered) and cook in the oven at 350 F for 20 minutes or until cooked.
In a saucepan heat 2 tablespoons of oil and lightly saute poblano pepper until skin starts separating. Peel skin from poblano pepper. Make a slit and remove all the seeds. Slice onion, bell pepper, and poblano pepper into strips.
In a heavy skillet heat remaining 3 tablespoons of oil, and add chorizo, garlic, onion, and peppers. Cook over medium high heat stirring occasionally until onions and peppers are soft.
Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.
On ovenproof serving dishes, place 3/4 cup of vegetable mixture. Top with roasted chicken breast. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. Broil until cheese melts and turns golden. Serve.