3 large poblano peppers
2 tbsp EVOO
2 pounds ground chicken
1 onion, chopped
1 jalapeno, seeded and chopped
4 garlic cloves
12 large or 16 small to medium tomatillos, peeled, rinsed and halved
1/4 cup cilantro
2 cups chicken stock
2 tsp honey
Juice of 1 lime
1/2 cup creme fraiche
3 cups lightly crushed tortilla chips
1 cup shredded Swiss cheese
1 cup Monterey Jack cheese

Heat broiler. Place poblanos in broiler and char until blackened on all sides, 10-12 minutes. Place peppers in a bowl and cover tightly with plastic wrap. Allow peppers to steam until cool enough to handle.

While peppers char, heat EVOO in high-sided ovenproof skillet over medium-high heat. Add chicken and brown lightly, 3-4 minutes, then stir in onions, jalapeno and garlic. Cook for 5 minutes to soften onions. While this cooks, place tomatillos and cilantro in food processor and process until smooth. Pour into chicken mixture and stir to combine. Stir in chicken stock and honey and simmer for 10 minutes.

When poblanos have cooled, remove seeds, chop and stir into chili. Remove from heat and stir in lime juice. Spoon dollops of creme fraiche onto chili, spacing evenly across pan. Cover with crushed chips and top with cheeses. Broil until brown and bubbly, 30 seconds to a minute.