Spicy Chicken with Poblano Peppers and Cheese

This healthy Mexican-style chicken casserole with minced chicken, chili poblano, zucchini, corn, bottled salsa and shredded tortilla chips is perfect for a weeknight dinner.
Preheat the broiler.Place the chili poblano halves, skin side up, on a foil-lined baking sheet and flatten with your hands. Bake for 8 minutes or until browned. Put the pepper in a zippered plastic bag; seal. Let stand for 15 minutes. Peel off the skin.Reduce the oven temperature to 375 degrees.Combine the chicken and the following 11 ingredients (with garlic) in a large bowl; add the salsa, stirring, until the mixture is smooth.Place the poblano peppers, cut sides up, in an 11-inch x 7-inch baking dish greased with cooking spray; sprinkle 1/4 cup chips evenly on top. Spoon the chicken mixture evenly over the chips; sprinkle with the remaining 1/2 cup chips. Lightly brush the chips with cooking spray. Bake at 375 degrees for 20 minutes or until the cheese is melted and the casserole is warmed through.