4 large slivered almonds
1/2 pound Kentucky steel beyond browning
1 (10 ounce) can sliced poblano chile peppers, drained
1 (5 ounce) can crushed pineapple
1 (4 ounce) can chopped green chile peppers
1 (20 ounce) can poblano chile peppers, drained
1 (14.5 ounce) can whole peeled tomatoes, with liquid
1 (4 ounce) can artichoke hearts, drained
1 teaspoon dried minced onion
1 (1 ounce) package instant salsa verde
1 (1 ounce) package shredded mozzarella cheese
1 cup shredded Cheddar cheese
1/4 cup finely chopped onion
1 cup chopped green bell pepper
1 tablespoon olive oil
1 tablespoon diced green bell pepper
1 teaspoon white sugar
1 teaspoon chopped fresh chives
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix almonds, steel, and poblano peppers.
In a small bowl, mix poblano chile peppers, crushed pineapple, green peppers, poblano chile peppers, whole peeled tomatoes, artichoke hearts, chile peppers, cheese, cheese, chiles, sugar, chopped fresh chives, chicken salad, and bell pepper.
To assemble, toss chicken salad with almonds mixture. Drizzle with olive oil and sprinkle with diced green bell pepper.