In a large bowl combine the softened cream cheese, sour cream, refried beans, pepper jack cheese, diced green chilis, and taco seasoning. Mix well with a hand mixer until smooth.
Spoon the mixture into a 9 x 9 dish. Let it settle and top with the cheddar Mexican cheese blend.
Bake on the center the center rack for between 25 and 30 minutes.
Remove the dip and let it rest for 10 to 15 minutes.
Top with the tomatoes, black olives, and cilantro.
Serve with your favorite corn tortilla chips or chips.
Place the diced chicken breast in a gallon zip lock bag with the fajita seasoning and 1 Tbs extra virgin olive oil. Mix well and refrigerate to marinade for at least 1 hour.
Roast your poblano peppers. There are several easy ways to roast them. No matter which method you choose, allow your pepper skins to blacken.
Gas stove – place the peppers right over the flame of your gas stove
Broiler – using tongs to turn them, broil each side of the peppers
Skillet – char them over high heat
Grill – roasting peppers over charcoal creates a wonderful smoky flavor.
After the skin is blackened on all sides, place them in a plastic bag or cover them with with saran wrap to trap in some of the heat for a few minutes.
Open the bag, remove the peppers, and rub the skins off as best as you can.
Then remove the seeds and dice the poblanos.
Heat 1 Tbs of olive oil in a sauté pan and cook the chicken through, about 5 to 7 minutes.
Remove the chicken and place in a bowl for later.
Over medium heat, add the peppers and green chilis. Sauté for about 3 to 5 minutes to soften. Add the garlic and continue to sauté for another 2 minutes.
Add the tomato paste and continue to sauté for 2 minutes.
Add the diced tomatoes, chicken, rice, chicken broth, ground black pepper, chili powder, cumin, salt, and onion powder. Bring to a boil.
Reduce the heat, cover, and simmer the mixture for 20 to 25 minutes. Until the rice is tender.
Serve with the condiments of your choice. Sour cream, shredded cheese, cotija cheese, cilantro, etc.
