Description
Savory chicken stuffed poblano peppers bring Mexican culinary magic to dinner tables with bold, zesty flavors. Creamy cheese, tender chicken, and roasted poblano peppers create a delightful meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 cups shredded chicken
- 1 cup cooked rice
- 1 cup frozen corn
Vegetables and Seasonings:
- 6 large poblano peppers
- 1/2 onion (diced)
- 1 clove garlic (crushed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon paprika
- 1 teaspoon salt
Liquids and Toppings:
- 1 tablespoon olive oil
- 1 can diced tomatoes (14.5 ounces / 411 grams)
- 1/2 lime (juice of about 1 tablespoon)
- 1/2 cup sour cream
- 2 cups monterey jack cheese (shredded)
Instructions
- Preheat oven to broil setting, positioning rack near the top.
- Place whole poblano peppers on an ungreased baking sheet. Broil for 3 minutes until surface develops light charred spots, then flip and broil another 3 minutes to ensure even roasting.
- Remove peppers from oven and reduce temperature to 350°F. Allow peppers to cool slightly.
- Carefully slice each pepper lengthwise without cutting completely through, then delicately remove seeds and internal membranes while maintaining pepper’s structural integrity.
- Heat olive oil in a large skillet over medium-high heat. Sauté onions for 5 minutes until translucent and soft.
- Add minced garlic, spices, and salt to the skillet. Stir continuously for 30-45 seconds until aromatic.
- Pour diced tomatoes into the skillet and simmer for 2 minutes, allowing flavors to meld.
- Reduce heat to low and incorporate lime juice and sour cream. Mix thoroughly.
- Fold in cooked rice, frozen corn, and shredded chicken. Warm the mixture gently for 2-3 minutes.
- Remove skillet from heat and stir in Monterey jack cheese. Taste and adjust seasoning with salt and pepper.
- Carefully spoon the prepared filling into roasted poblano peppers, distributing evenly to the edges.
- Sprinkle additional cheese over stuffed peppers.
- Bake at 350°F for 15-17 minutes until heated through and cheese begins to melt.
- Activate broiler for 1-2 minutes to create a golden, bubbly cheese topping. Monitor closely to prevent burning.
- Serve immediately while hot and enjoy the vibrant, stuffed poblano peppers.
Notes
- Customize heat levels by choosing poblano peppers with varying spice intensities, perfect for those who prefer mild or more fiery flavors.
- Swap chicken with black beans or tofu for a vegetarian version that maintains the recipe’s rich, satisfying texture and taste profile.
- Prep peppers ahead of time by roasting and deseeding them a day in advance, saving crucial cooking time during meal preparation.
- Balance nutritional needs by using Greek yogurt instead of sour cream and adding quinoa for extra protein and dietary flexibility.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 439 kcal
- Sugar: 4 g
- Sodium: 845 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 88 mg