Preheat your oven to broil mode on high. Cut a slit lengthwise in each poblano pepper, remove seeds if desired, and arrange in a baking dish. Broil in the oven until blistering, about 5 minutes but check frequently.
In a large mixing bowl, mix shredded chicken, cream cheese, 1/4 cup of the shredded pepper jack, onion, jalapeno, garlic, red pepper, cilantro, cumin and chili powder. Add salt and pepper to taste.
When the poblano peppers are efficiently blistered remove from the oven and stuff peppers to the brim.
Preheat oven on Bake at 375 ℉
Sprinkle the remaining pepper jack on top of the stuffed peppers and put in oven. Bake for 30-40 minutes, until cheese on top is bubbling.
Remove from oven, garnish with cilantro and serve immediately. ENJOY
