Heat a pan to medium heat and add olive oil.

Season chicken with a bit of the taco seasoning, salt and pepper and sear each side about a minute.

Add onion and jalapeno and cook another 4-5 minutes, stirring.

Add a half cup of water along with the remaining taco seasonings. Reduce heat and simmer about 20-30 minutes, or until the chicken is very tender.

Shred the chicken with a fork and set aside.

Set oven to broil.

Add poblano and 2 jalapeno peppers to a large baking sheet and broil about 10 minutes, flipping half way through, or until the skins are nicely charred. Remove from heat, cool, and peel off the skins.

Slice the poblanos down the middle on one side and scoop out the insides. Stuff them with the shredded chicken mixture, the fill remainder with cheese.

Set stuffed peppers onto the baking sheet and bake at 350 degrees for 10 minutes, or until the cheeses are nicely melted and gooey.

Slice or chop the roasted jalapeno peppers for toppings.

Remove stuffed poblanos from the oven and set them onto a serving plate.

Top with the sliced jalapeno peppers, freshly squeezed lime juice, guacamole, crema, cilantro, tomato, tortilla chips and hot sauce.

Enjoy!