Imagine biting into a perfectly roasted poblano pepper, its vibrant green skin giving way to a creamy, cheesy, and savory chicken filling that will make your taste buds dance with delight! This Mexican-inspired dish is not just a recipe; it's a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece that will have everyone at your dinner table begging for seconds. Whether you're looking to spice up your weeknight meals or impress guests with a restaurant-worthy dish, these Poblanos Stuffed with Cheese Chicken are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the poblano peppers by carefully slicing them lengthwise, removing seeds and membranes while keeping the pepper intact. Wear gloves to protect your hands from pepper oils.
- In a large mixing bowl, combine shredded chicken, softened cream cheese, shredded cheese, garlic powder, cumin, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Gently stuff each poblano pepper with the chicken and cheese mixture, pressing carefully to fill the entire pepper without tearing it.
- Arrange the stuffed peppers on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and slightly golden brown.
- Remove from the oven and let cool for 5 minutes before serving to allow the filling to set.
- Optional: Garnish with fresh cilantro, sour cream, or salsa before serving.
- Serve hot as a main dish, accompanied by Mexican rice or a light salad.
Tips
- Pepper Preparation: Always wear gloves when handling poblano peppers to protect your hands from their natural oils. For a milder dish, remove all seeds and membranes carefully.
- Cheese Matters: Use room temperature cream cheese for easier mixing and a smoother filling. Don't be afraid to experiment with different cheese blends for unique flavors.
- Even Stuffing: Take your time when filling the peppers. Use a spoon or your hands to gently press the mixture into every corner, ensuring each bite is packed with flavor.
- Baking Tip: Place the peppers on a parchment-lined baking sheet to prevent sticking and make cleanup a breeze. Ensure they're not touching to allow even cooking.
- Doneness Check: The peppers are ready when they're tender and the cheese is melted with a slight golden-brown color. If you like a more charred exterior, you can broil for an additional 1-2 minutes.
- Serving Suggestions: Let the stuffed peppers rest for 5 minutes after baking to allow the filling to set and make them easier to serve.
- Make-Ahead Magic: You can prepare the stuffed peppers in advance and refrigerate until ready to bake, making this a perfect meal for busy weeknights or entertaining.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 8g
Protein: 35g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 120mg
