Chicken and Cheese Stuffed Poblano Peppers Recipe

Chicken and Cheese Stuffed Poblano Peppers are a vibrant, flavorful dish that combines the mild heat of poblano peppers with the savory, juicy filling of shredded chicken and melted cheese. The roasted poblanos add a smoky depth, while the creamy cheese complements the spices in the chicken mixture. This dish is versatile enough to be served as an appetizer, a side, or even as the main course, depending on how you choose to serve it.

Poblano peppers are a great choice for stuffing because they offer a smoky, rich flavor without being overwhelmingly hot, making them a perfect vehicle for all kinds of fillings. This recipe offers a hearty and comforting filling of chicken, cheese, and seasoning, but you can adjust the spice level to your preference.

Let’s dive into the ingredients, preparation, and tips to make the best Chicken and Cheese Stuffed Poblano Peppers!

Instructions:

Step 1: Roasting the Poblano Peppers

The key to getting the smoky flavor in your stuffed poblano peppers is to roast them first. Roasting brings out the richness and smokiness that pairs so well with the cheesy filling. There are a few methods to roast poblano peppers, including roasting them directly on an open flame or baking them in the oven.

To roast in the oven:

1. Preheat your oven to 400°F (200°C).
2. Place the poblano peppers on a baking sheet. Drizzle them with olive oil and sprinkle with a little salt and pepper.
3. Roast the peppers in the preheated oven for about 20-25 minutes, flipping them halfway through. You want them to be charred and softened, with the skin blackened in some areas.
4. Once roasted, remove them from the oven and let them cool slightly. Place the peppers in a bowl and cover with plastic wrap or a kitchen towel. This helps steam the peppers, making it easier to peel off the skin.
5. After about 10 minutes, peel off the blackened skin from the peppers (use a paper towel or your hands). Don’t worry if some skin remains, it adds to the flavor. Cut off the tops of the peppers, remove the seeds, and set them aside. Be careful not to tear the peppers too much, as you want to stuff them later.

Alternative method (roasting over an open flame):

1. Turn on a gas burner or prepare a grill. Using tongs, place the poblano peppers directly over the flame and rotate them until the skin is charred and blackened all over (about 5-7 minutes).
2. Once blackened, transfer the peppers to a bowl, cover with plastic wrap or a towel, and allow them to steam for 10 minutes.
3. After steaming, peel off the blackened skin, remove the seeds, and cut off the tops as described above.

Step 2: Preparing the Chicken and Cheese Filling

While the poblano peppers are cooling, you can prepare the chicken and cheese filling. This step comes together quickly.

1. Shred the Chicken: If you haven’t already, shred the cooked chicken into bite-sized pieces. You can use rotisserie chicken for convenience or cook your own chicken breasts or thighs and shred them using two forks.
2. Mix the Filling: In a large bowl, combine the shredded chicken with cream cheese, cheddar cheese, Monterey Jack cheese, corn, black beans (if using), diced onion, cumin, chili powder, garlic powder, smoked paprika, and a pinch of salt and pepper. Mix everything together until fully combined.
3. Taste and Adjust: Taste the filling and adjust the seasoning as needed. If you want more spice, you can add a pinch of cayenne pepper or more chili powder. For a tangy twist, consider adding a squeeze of lime juice into the filling.

Step 3: Stuffing the Poblano Peppers

1. Preheat your oven to 375°F (190°C) if it’s not already on from roasting the peppers.
2. Carefully stuff each roasted poblano pepper with the chicken and cheese filling. You can gently use a spoon to pack the filling into each pepper, ensuring that it’s tightly stuffed but not too full that it overflows.
3. Once all the peppers are stuffed, place them in a baking dish, arranging them in a single layer. Drizzle with a little extra olive oil and sprinkle with any leftover cheese if desired for a golden, cheesy topping.

Step 4: Baking the Stuffed Poblano Peppers

1. Place the baking dish with the stuffed peppers into the preheated oven.
2. Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the peppers are tender. If you want a more golden top, you can broil them for an additional 2-3 minutes at the end of baking.

Step 5: Garnish and Serve

Once the stuffed poblano peppers are out of the oven, let them cool slightly before serving. Garnish with freshly chopped cilantro or parsley and serve with lime wedges for a burst of citrus.

For extra flavor, consider serving with sour cream, avocado slices, guacamole, or a drizzle of salsa. Crumbled queso fresco or cotija cheese can be sprinkled on top for a salty finish.

Tips for Perfect Chicken and Cheese Stuffed Poblano Peppers:

1. Selecting the Right Poblano Peppers:

When shopping for poblano peppers, look for ones that are firm, smooth, and have a vibrant green color. If you prefer a slightly spicier version, you can opt for red poblano peppers, which tend to have a bit more heat than their green counterparts. If your peppers are too large, you might want to consider trimming them slightly to make them easier to handle.

2. Customize the Filling:

Feel free to modify the filling according to your preferences. For example:

• Add diced tomatoes or roasted red peppers for a juicy element.
• Swap out the black beans for pinto or kidney beans.
• Experiment with different types of cheese, such as pepper jack for more spice or creamier mozzarella.

3. Make Ahead:

You can prepare the stuffed peppers ahead of time. Stuff and bake them, then store them in the refrigerator for up to 24 hours before reheating in the oven. When you’re ready to serve, simply reheat them in the oven at 350°F (175°C) for about 10 minutes until heated through.

4. Spicy Version:

If you like more heat, add finely chopped jalapeños or a dash of hot sauce to the chicken filling. You could also serve the stuffed peppers with a spicy salsa or a spicy crema.

5. Freeze for Later:

To make this recipe even more convenient, you can freeze the stuffed poblano peppers. After baking, allow them to cool completely and then wrap them individually in plastic wrap. Store in a freezer-safe container for up to 2-3 months. To reheat, bake from frozen at 375°F (190°C) for about 30 minutes, or until the filling is hot and bubbly.

Serving Suggestions:

1. As a Main Course:

Serve these stuffed peppers with a side of Spanish rice, quinoa, or a simple green salad for a wholesome, balanced meal. You can also pair it with a refreshing drink, like iced tea or a cold beer.

2. With Tortillas:

Warm flour tortillas or corn tortillas make a great side for scooping up any extra cheese and chicken filling that may spill out during cooking. You can even use the leftovers to make tacos.

3. With a Tangy Side Salad:

A crisp, tangy salad with lime dressing can cut through the richness of the cheesy filling. Try a simple slaw with cabbage, carrots, cilantro, and lime juice or a light mixed greens salad with avocado.

Conclusion:

Chicken and Cheese Stuffed Poblano Peppers are a deliciously savory and satisfying dish that combines the bold flavors of roasted poblanos, seasoned chicken, and creamy cheese. Whether you serve it as a weeknight meal or a special dinner, this recipe is sure to impress your family and guests alike. The balance of smokiness, creaminess, and spice makes this dish truly memorable.

With plenty of options for customization, you can easily adjust the heat level, the type of cheese, or the fillings to suit your preferences. The leftovers are perfect for meal prep or can be frozen for a quick and easy meal later on.

Enjoy making and serving these stuffed peppers, and don’t forget to experiment with your own variations!

Yield: 4

Chicken and Cheese Stuffed Poblano Peppers Recipe

Print

Chicken and Cheese Stuffed Poblano Peppers are a vibrant, flavorful dish that combines the mild heat of poblano peppers with the savory, juicy filling of shredded chicken and melted cheese. The roasted poblanos add a smoky depth, while the creamy cheese complements the spices in the chicken mixture. This dish is versatile enough to be served as an appetizer, a side, or even as the main course, depending on how you choose to serve it.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 4 large poblano peppers
• 1 lb cooked chicken (shredded or diced)
• 1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream (optional)
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil (for roasting)
• Fresh cilantro or green onions (for garnish, optional)
• 1/2 cup enchilada sauce (optional, for serving)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the peppers: Cut the poblano peppers in half lengthwise, removing the seeds and membranes. If you want them a little softer, you can roast them for about 5-7 minutes in the oven or under the broiler before stuffing.
3. Make the stuffing: In a medium bowl, combine the shredded or diced chicken, cream cheese, shredded cheddar cheese, sour cream (if using), garlic powder, cumin, chili powder, and salt and pepper. Mix until well combined and the cheese is melted into the chicken.
4. Stuff the peppers: Spoon the chicken and cheese mixture into the halved poblano peppers, pressing down lightly to ensure they're well-filled.
5. Roast the peppers: Place the stuffed peppers on the prepared baking sheet and drizzle with a little olive oil. Roast in the oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Optional enchilada sauce: If using, you can warm the enchilada sauce and drizzle it over the peppers just before serving, or serve it on the side for dipping.
7. Garnish and serve: Remove from the oven and let them cool slightly before serving. Garnish with chopped cilantro or green onions for a fresh touch.

Notes

• Customize the filling: Feel free to add extra veggies like diced onions, corn, or black beans to the chicken and cheese mixture for added flavor and texture.
• Spice level: If you prefer more heat, you can add diced jalapeños or a dash of hot sauce to the stuffing. For a milder version, use bell peppers instead of poblanos.
• Grilled version: You can also cook these peppers on the grill for a smoky flavor! Just stuff the peppers and grill them over medium heat for 10-12 minutes, flipping occasionally, until tender and charred.