• 2 poblano peppers, halved lengthwise
  • 1 (25-ounce) package frozen fully-cooked crispy chicken strips
  • 8 ounces dried large elbow macaroni
  • 1/2 (8-ounce) package cream cheese, softened
  • 1 (7-ounce) can salsa taquera or 3/4 cup salsa
  • 1 avocado, halved, seeded, peeled and chopped


  1. Preheat the oven to 450 degrees F.

  2. Line a baking sheet with foil.

  3. Place the peppers, cut-side down, on the prepared baking sheet.

  4. Roast the peppers until their skin has blistered and charred, about 20 minutes.

  5. Bring the foil up around each of the peppers and fold the edges together to enclose them.

  6. Let the peppers stand until they are cool enough to handle, about 15 minutes.

  7. Use a sharp knife to loosen the edges of the skins and gently pull them off and discard.

  8. Discad the stems, seeds, and the membranes from the peppers.

  9. Chop the peppers.

  10. While the peppers are cooling, cook the chicken according to the package directions.

  11. Also while the peppers are cooling, in a large pot of boiling water, cook the macaroni to al dente, according to the package directions.

  12. Drain the macaroni and rinse it well under cold water.

  13. Cut the cooked chicken into 1/2-inch-thick pieces.

  14. In a large bowl, add the cream cheese and 1/2 of the salsa and beat with an electric mixer on low speed, gradually beating in the remaining salsa, until it is combined.

  15. Add the chopped peppers and the cooked macaroni to the salsa mixture and toss to combine.

  16. Gently fold the avocado and the chicken pieces into the salsa mixture.

  17. Serve.