Description
Mexican cuisine shines through this hearty chicken stuffed poblano peppers recipe, blending robust spices with tender meat and roasted peppers. Cheese melts perfectly inside, creating a delicious meal that invites you to savor authentic flavors with each delightful bite.
Ingredients
Scale
- 6 large poblano peppers
- 2 cups (473 ml) shredded chicken (about 1 rotisserie chicken)
- 2 cups (226 g) monterey jack cheese, shredded
- 1 cup (236 ml) cooked rice
- 1 cup (128 g) frozen corn
- ½ onion, diced
- 1 can (14.5 oz / 411 g) diced tomatoes
- ½ cup (120 ml) sour cream (full fat recommended)
- 1 tbsp olive oil
- 1 clove garlic, crushed
- ½ lime, juice (about 1 tbsp)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp dried cilantro
- ½ tsp paprika
- 1 tsp salt
Instructions
- Pepper Preparation: Char poblano peppers under broiler, rotating until surfaces blister lightly. Cool completely, then slice lengthwise, removing seeds while maintaining structural integrity.
- Aromatic Base: Sauté onions in olive oil until translucent, developing golden softness. Integrate chili powder, cumin, dried cilantro, and paprika, stirring continuously to prevent scorching.
- Sauce Development: Add diced tomatoes, allowing them to simmer and release natural juices. Reduce heat, fold in lime juice and sour cream, creating a creamy, tangy coating.
- Filling Composition: Incorporate cooked rice, frozen corn, and shredded chicken into the skillet, ensuring even distribution and thorough warming. Fold in shredded cheese, adjusting seasonings to taste.
- Final Assembly: Stuff prepared poblano peppers with the rich mixture, distributing filling evenly. Sprinkle remaining cheese on top, creating an appetizing surface.
- Baking Technique: Preheat oven and bake stuffed peppers until thoroughly heated. Finish with a brief broil to achieve a perfectly bronzed, bubbling cheese topping.
Notes
- Char Peppers Precisely: Broil poblano peppers carefully, rotating to ensure even blistering without burning, which develops rich smoky flavor.
- Handle Peppers Gently: Remove seeds carefully to maintain pepper’s structure, preventing tearing and keeping whole for stuffing.
- Build Flavor Layers: Sauté onions until translucent, then bloom spices to enhance depth and complexity of the dish’s overall taste profile.
- Cheese Melting Technique: Add cheese off heat to prevent separation, creating smooth, creamy texture that coats ingredients perfectly.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 436
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 80 mg