Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
Place corn tortilla triangles evenly over the baking sheet so none overlap. Spray the tortilla triangles with cooking spray.
Bake in the preheated oven for 10 minutes or until chips are crisp and golden brown.
In a small bowl stir together the salt, pepper, garlic powder, cumin, and paprika.
Sprinkle the chicken thigh pieces evenly with the spice mix.
Heat oil in a large skillet over medium-high heat.
Add seasoned chicken pieces to the skillet and cook for about 2 - 3 minutes. Turn and cook for another minute.
Add chopped onion and diced jalapenos to the chicken. Cook for another 2 - 3 minutes.
Meanwhile, place poblano peppers on a baking sheet sprayed with cooking spray. Spray the poblano peppers with cooking spray and place them on the baking sheet.
Cook the poblano peppers in a preheated oven at 450 degrees F for about 10 - 15 minutes turning once until the skin is blistered on all sides.
Place the poblano peppers in a large bowl and cover with plastic wrap. Allow the peppers to cool for 15 minutes.
Peel the outer skins of the poblano peppers. Slice the pepper lengthwise and remove seeds.
Spoon chicken into each poblano pepper until filled. Don't overfill.
Sprinkle each poblano pepper with Sargento shredded 4-Cheese Mexican Blend.
Add in 4 - 6 tortilla "chips" inside the poblano peppers on the sides.
Bake in a preheated oven at 400 degrees for 7 or 8 minutes or until the Chicken Nachos Stuffed Poblanos are heated through and the cheese is melted.
Remove from oven and top with favorite Mexican toppings, such as tomatoes, onions, jalapenos, cilantro, or sour cream.
Serve hot. Enjoy!