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How to Make Chicken-Stuffed Poblano Peppers - A Step-by-Step Guide

Welcome to our delicious and flavorful recipe for Chicken-Stuffed Poblano Peppers! These peppers are the perfect combination of spicy, savory, and creamy, making them a standout dish for any occasion. Whether you're looking for a nutritious and low-carb meal or simply craving a taste of Mexican-inspired cuisine, these stuffed poblanos are sure to satisfy your taste buds.

The star of this dish is the poblano pepper, a mild chili variety that is ideal for stuffing and roasting. The peppers ...

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Ingredients

  • 4 poblano pepper, halved and seeded
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 ½ cups finely chopped yellow onion
  • 5 medium cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 4 ounces cream cheese, cut into cubes
  • 3 cups shredded cooked chicken
  • 1 ½ cups shredded pepper jack cheese, divided
  • 1 ½ cups shredded sharp white Cheddar cheese, divided
  • ¼ cup corn chips (such as Fritos®, crushed
  • 2 tablespoons chopped fresh cilantro
  • lime wedges for serving

Information

  • Active Time: 20 mins
  • Bake Time: 30 mins
  • Total Time: 35 mins
  • Servings: 4

  • Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil.
  • Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt.
  • Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes.
  • Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute.
  • Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt.
  • Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper).
  • Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet).
  • Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes.
  • Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges.

    • Nutrition

    971 cal.

    • Total Fat: 69g
    • Saturated Fat: 31g
    • Cholesterol: 220mg
    • Sodium: 1818mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 9g
    • Protein: 58g
    • Potassium: 844mg

    Categories

    Appetizer recipes
    Main recipes
    Mexican recipes
    Poultry recipes
    Vegetable recipes