Stuffed poblano peppers with chicken and cheese are a delightful Mexican-inspired dish. Here’s a simple recipe to make them
Ingredients:
For the Stuffed Poblano Peppers:
Instructions:
- 4 large poblano peppers
- 2 cups cooked chicken breast, shredded (you can use rotisserie chicken for convenience)
- 1 cup cooked rice
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil.
For the Sauce:
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
1. Prepare the Poblano Peppers:
- Roast the poblano peppers over an open flame on a gas stove or under the broiler until the skin is charred and blistered. Place them in a plastic bag or covered bowl for a few minutes to steam, which will make it easier to remove the skin.
- Carefully peel off the charred skin, then make a lengthwise slit in each pepper, being careful not to cut all the way through. Remove the seeds and membranes.
2. Prepare the Filling:
- In a skillet, heat the vegetable oil over medium heat.
- Add the diced onion and garlic and sauté for about 2-3 minutes, until they become fragrant and translucent.
- Stir in the diced tomato and ground cumin. Cook for an additional 2-3 minutes until the tomato softens.
- Add the shredded chicken and cooked rice to the skillet. Season with salt and pepper. Mix well and cook for a few minutes to heat everything through.
- Remove the skillet from the heat and stir in half of the shredded cheese. This will help bind the filling together.
Stuff the Poblano Peppers:
- Carefully stuff each poblano pepper with the chicken and rice filling, ensuring they are evenly filled. You can use a spoon or your hands to do this.
4. Prepare the Sauce:
- In a blender, combine the diced tomatoes, chicken broth, ground cumin, salt, and pepper. Blend until you have a smooth sauce.
5. Bake the Stuffed Peppers:
- Preheat your oven to 350°F (175°C).
- Pour a small amount of the tomato sauce into the bottom of a baking dish.
- Place the stuffed poblano peppers on top of the sauce.
- Pour the remaining tomato sauce over the stuffed peppers.
- Sprinkle the remaining shredded cheese over the top of the peppers.
6. Bake:
- Cover the baking dish with foil and bake for about 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve:
- Carefully transfer the stuffed poblano peppers to serving plates and spoon some of the tomato sauce over each pepper.
Enjoy your chicken and cheese stuffed poblano peppers! They’re a flavorful and satisfying dish that combines the smoky, slightly spicy flavor of poblanos with a cheesy, chicken filling and a tasty tomato sauce.