Ingredients:

Salsa Ranchera: 

• 4 large ripe tomatoes, cored
• 1/2 white onion
• 2 tbsp tomato paste
• 2 garlic cloves, unpeeled
• 1/2 tsp kosher salt
• 1 tsp cumin
• 1 tsp oregano
• 1 teaspoon dried Mexican oregano or Mediterranean oregano
• 1/4 cup water

Chile Relleno:

• 4 large poblano peppers
• 3 ounces Queso Oaxaca or Monterey Jack or Mozzarella cheese, shredded
• ½ lb chicken
• Fajita seasoning

Directions:

Salsa Ranchera: 

1. Broil tomatoes, onions, and garlic, once charred, put in blender with spices and tomato paste
2. Heat up in saucepan with water and boil down
3. Set aside

Chile Relleno:

1. Char peppers on grill/burner
2. Sear chicken, chop up and add fajita seasoning once cooked
3. Stuff peppers with chicken and cheese
4. Air fry 15-20 minutes at 370
5. Spread salsa on plate and rest stuffed pepper on top