Description
Homemade Chicken Stuffed Poblano Peppers with cheesy goodness, easy to make, perfect for a cozy night in.
Ingredients
Scale
- 6 large poblano peppers
- 2 cups cooked chicken, shredded
- 1 cup monterey jack cheese, shredded, plus extra for topping
- 1/2 cup cream cheese, softened
- 1 medium onion (about 1 cup), finely diced
- 2 cloves garlic, minced
- 1 can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano (Mexican oregano preferred)
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Poblanos Preheat your oven to 425°F (220°C). Place poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skin blisters and darkens in spots. Remove from the oven and immediately transfer to a plastic bag, sealing it to trap the steam. Let them rest for 10-15 minutes – this makes peeling much easier! Once cooled, gently peel away the skin, make a slit along one side of each pepper, and carefully remove the seeds while keeping the stem intact. Reduce oven temperature to 375°F (190°C).
- Step 2: Prepare the Filling While the peppers are cooling, heat olive oil in a large skillet over medium heat. Add the diced onions and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer to a large mixing bowl and let cool slightly. Add the shredded chicken, cream cheese, 3/4 cup of the monterey jack, green chiles, cumin, chili powder, oregano, and cayenne (if using). Mix thoroughly until well combined. Fold in the chopped cilantro and season with salt and pepper to taste.
- Step 3: Stuff and Bake Carefully fill each prepared poblano pepper with the chicken mixture, being generous but not overstuffing (which can cause the peppers to tear). Arrange the stuffed peppers in a baking dish, slit-side up. Cover with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove the foil, sprinkle the remaining monterey jack cheese over the peppers, and return to the oven uncovered for another 10 minutes, until the cheese is bubbly and lightly browned. Let the Homemade Chicken Stuffed Poblano Peppers rest for 5 minutes before serving to allow the flavors to settle.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 calories per serving
- Sugar: 3 grams
- Sodium: 550 mg
- Fat: 21 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 80 mg