Preheat the oven to 425ºF. Place the peppers on a baking sheet and roast, turning a few times, until the skin has charred, about 25 minutes. Remove from the oven and place in a bowl and cover with plastic wrap. Let the peppers sit until they are cool enough to handle, then pull the skins from the peppers. Remove the seeds and the stem from the peppers and place the peppers in a blender or food processor.

Add the sour cream and lime juice to the peppers. Process until the mixture is smooth. Taste, and add salt to taste. Refrigerate until needed.

Cut the chicken into small, bite-sized pieces. Season with salt and pepper.

Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until cooked through and no longer pink. Remove from the heat and add the lime juice and cilantro and stir to combine.

Heat about 1/4” of vegetable oil in a small skillet. Add one corn tortilla and cook until it starts to brown and crisp, then turn over and cook on the second side. Remove from the oil to a paper towel lined plate to drain. Repeat with the remaining tortillas, adding more oil if needed.

Heat the refried beans in a small saucepan until warmed through.

To assemble, spread some of the refried bean on each of the fried tortillas. Top with some of the chicken mixture, then some of the shredded Sargento® cheese. Add a few slices of avocado and cilantro. Drizzle with the poblano cream sauce.