Cuban Style Chili Relleno Dip with Poblano Avocado Cream Sauce

3 For Jesus has been counted worthy of more glory than Moses-as much more glory as the builder of a house has more honor than the house itself.

4 (For every house is built by someone, but the builder of all things is God.) - Hebrews 3:3-4

1 rotisserie chicken, chopped

2 Roasted Poblanos, seeded and scraped, cut in strips and chopped(reserve meat around the stem for cream sauce)

1 small can evaporated milk

1/4 c half and half

1/2 of a lime, juiced

1/3 of a block of cream cheese, room temperature and chopped

1 c sharp cheddar cheese, shredded

1/4 c smoked Gouda 

1/4 c smoked Gruyere shredded

2 T fresh cilantro

2 T Greek oregano

2 T spicy oregano

2 t sweet basil

5 sliced mushrooms, sliced

1 shallot diced

1 leek, sliced

1 T Cuban seasoning

Smoked salt and pepper to taste

1 t olive oil

1 t butter

Toppings

Poblano avocado cream sauce, recipe on this blog under sauce tab

Tomatoes, chopped

Preheat oven at 350 degrees.

Sauté leeks, shallots and mushrooms in butter and olive oil.

Add chicken, milk, half and half, cream cheese and 1/3 of all the types of cheese.

Next add spices, salt and pepper.

In a 13x9 pan, place half of the chicken mixture, then half the poblano and repeat again.

Top with all the cheese.

Bake for 30 minutes.

Top with sauce and tomatoes and serve with black bean tortilla chips.