If you have a gas burner, then hold the Poblano over the open flame until it becomes blistered on all sides. If you don't have a gas burner, place all 4 Poblanos on a baking sheet and place under the broiler of the oven. Turn over until each side becomes blistered. Immediate place in a brown paper bag and fold the top. Or you can put in a large bowl and cover tightly with saran wrap. Meanwhile have oven pre heated to 350.
Let Poblanos steam for about 5 minutes in the bag, then remove and place on a cutting board. Most of the skin should be peeling off, remove all the skin from the Poblano. Carefully cut a small slit down the side and remove all the seeds.
Mix in a bowl the Salsa Chicken, Greek Yogurt, and ½ cup of the shredded Mexican Cheese. You can add a little bit of salt and pepper to taste.
Carefully spoon about a ½ cup of the mixture into each Poblano pepper then place in a baking dish. Once all the peppers are filled, use the remaining cheese and sprinkle on top.
Bake uncovered for about 10 minutes, then turn the broiler on. Broil until cheese becomes a nice golden brown, about 2 minutes. Serve with extra salsa on top.