Directions
Season chicken, if desired, with salt and black pepper. Melt 2 tablespoons Shedd's Spread Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
Melt remaining 2 tablespoons Spread in same skillet and cook onion, stirring occasionally, 3 minutes until crisp-tender. Stir in garlic and cook 30 seconds. Stir in poblano peppers and cook, stirring occasionally, 2 minutes or until vegetables are tender. Stir in crema and cook, stirring occasionally, 2 minutes or until slightly thickened. Serve chicken topped with poblano mixture, then sprinkled with cheese.
* To roast poblano peppers, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool; set aside.