Description
A recipe for baking poblano peppers filled with shredded chicken, cheese, and a creamy binder.
Ingredients
Scale
- 6 large poblano peppers
- 2 cups cooked, shredded chicken breast
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup shredded cheddar cheese for topping
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
- Roast the poblano peppers directly over a gas flame or under a broiler, turning frequently until the skin is blackened and blistered on all sides. Place the hot peppers in a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes.
- Peel the charred skin from the peppers. Make a slit lengthwise down one side of each pepper and carefully remove the seeds and membranes. Set the peppers aside.
- In a medium bowl, combine the shredded chicken, Monterey Jack cheese, cream cheese, sour cream, cumin, garlic powder, salt, and pepper. Mix until all ingredients are well combined. Stir in the cilantro, if using.
- Spoon the chicken mixture evenly into the prepared poblano peppers. Place the stuffed peppers seam-side up in the baking dish.
- Top each stuffed pepper with the shredded cheddar cheese.
- Bake for 20 to 25 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden.
Notes
- To reduce the heat, remove all white membrane and seeds from the peppers after roasting.
- You can substitute cooked quinoa or cooked rice for some of the chicken to stretch the filling.
- For a richer flavor, use rotisserie chicken.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 pepper
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
- Cholesterol: 95