Roasting poblanos: Place a comal over medium heat. Roast the poblano peppers until all sides have charred and blackened. Transfer them into a bowl and cover with plastic wrap to begin the sweating process. During this time the skin will loosen, about 10 minutes. Uncover as soon as they look ready, so they don’t continue to cook in the steam. 

Peel the skin. Now, make an incision from the center of the pepper towards the stem. Cut out the seeds, being careful not to cut the stem off. Spoon out the remainder of the seeds, and stuff the peppers with the cheese. Set them aside momentarily. 

Make the sauce: heat the oil in a large pan and over medium heat. Pan- fry the tortilla until both sides are crispy and golden brown. Remove, and lower the heat to medium-low. Sauté the onion and garlic until slightly softened. Stir in the oregano and cook for one minute. Incorporate the tomatoes and cook until completely soft. Turn off the heat and transfer the tomato mix into a blender. Also add the tortilla, chipotles, adobo sauce, crema, vinegar and stock. Process until completely smooth. Set aside until needed. 

Chicken: cut each breast in half, then butterfly them. Cut out the scraps and feel free to use them to wrap a pepper. Or, store them to make a different recipe in the future. Lay a piece of plastic wrap over each piece of chicken. Using the flat side, tenderize them with a meat mallet. Wrap each stuffed pepper with the chicken. And, sprinkle salt and pepper over the poultry.  

Heat the oil in a large pan and over medium-high heat. Sear and brown both sides of the chicken, starting with the seam side. As soon as they are ready, remove from the heat. The chicken will finish cooking later on. 

In the same pan and over medium-low heat, pour in the sauce. Stir and bring to a gentle simmer. Cover and cook for 5-8 minutes. After that, stir in the salt, and place all of the peppers back into the pan. Ensure they are fully covered in the sauce. Bring to a gentle simmer once again. Cover and let the chicken fully cook as the cheese softens inside, about 10-15 minutes. Uncover and serve with a nice portion of beans, Mexican rice, corn tortillas and top the chiles with pico de gallo. Enjoy!