Directions

1. Heat a medium-sized sauté pan over medium heat with vegetable oil. Add diced onion and minced garlic, sweat until translucent, stirring often to prevent burning (approximately 5 minutes). 
2. Combine sautéed vegetables, mango, pulled chicken, and 2 cups of shredded Mexican cheese blend in a medium-sized mixing bowl. Stir gently with a rubber spatula until all ingredients are incorporated. Refrigerate covered until needed.
3. Hull poblano peppers with a paring knife, to remove stem and seeds. Rinse with cold water to remove all seeds if needed.
4. Stuff each de-seeded poblano pepper with 1 cup of filling and place on a parchment-lined sheet pan and set aside.
5. Whisk together salsa, eggs, half and half, hot sauce, and 1/4 cup cilantro  in a medium-sized mixing bowl and refrigerate covered until needed.
6. Whisk together mango puree and sour cream in a small mixing bowl and refrigerate covered until needed
7. Preheat oven to 350° F. Cover each stuffed poblano with 1/2 cup of salsa cooking base and top with 1/2 cup of remaining shredded Mexican cheese blend. 
8. Bake in oven for 45 minutes until cheese is brown and bubbly. Remove from oven and allow to cool for 5 minutes prior to serving.
9. Place poblano relleno on plate and drizzle with 1/4 cup of mango sour cream. Serve immediately.