Preheat oven to 375F

cook bacon, crumble, and set aside

In a large pot with boiling salted water cook pasta until al dente. Drain

Preheat a 11-12 inch skillet over medium heat. Add just enough oil to coat the bottom of the pan. Add 1/2 onion and poblano pepper, saute to soften, then add chicken and cook through (about 10-12 minutes) stirring often. add cumin and chile powder, stir to combine, cook for another minute or two. remove from heat and set aside

to make the sauce, melt butter in a medium skillet (I used the same cast iron pan that I cooked the chicken in, didn't even rinse it)over medium-low heat. Add the rest of the onion and the jalapeno and cook until softened. Add the flour and stir constantly for about two minutes until no dry bits of flour remain. Add the milk and continue to stir until the sauce begins to thicken. Lower the heat to lowest setting and add two cups of grated cheese, stir until melted and combined.

combine half the bacon, chicken mixture, sauce and pasta. Scoop into individual ramekins or casserole dish

top with remaining cheese and bacon crumbles

bake uncovered until cheese on top is bubbly, about 10-15 minutes for individual ramekins, 20-30 minutes for casserole.

before serving top with sliced avocado and a bit of Tajin or some green salsa

serve warm