Stuffed Poblano Chili Recipe (Chicken and Cheese!)

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I’ve made stuffed bell peppers a thousand times before, but Stuffed White Pepper With chicken and cheese? You guys, I don’t know why I waited so long.also Taco Salad and barbecue In all respects, this has become one of my favorites healthy mexican meal. With chicken, cheese, tons of Mexican flavor and a quick prep time, I happen to think it’s the best Stuffed Poblano Peppers Recipe there. If you haven’t gone beyond regular bell peppers, now is the time.

What are Stuffed Poblano Peppers?

Poblano peppers are a mild type of jalapeño. They are dark green, sweet, slightly spicy, and about the size of a green pepper (and sometimes larger). Stuffed white pepper recipes are cooked very similarly to regular stuffed bell peppers and can have many different types of fillings, but Mexican flavors work best with this type of pepper.

Ingredients and Substitutes

This section explains how to choose the best ingredients for stuffed white pepper, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

• poblano peppers – You need three large peppers.Some white pepper recipes suggest that you peel (after roasting, much like roasted red peppers), but that’s extra work (since it needs to be baked before filling) and I don’t think it’s necessary at all.
• butter – For frying garlic. I don’t usually use butter for sautéing, but since it was just over medium heat I opted for (unsalted) butter this time around for the flavor. Feel free to use olive or avocado oil instead.
• garlic – freshly chopped for best flavor, or get canned garlic For convenience. If you like spice, you can sauté some onions along with the garlic.
• chicken – you can do it yourself Shredded Chicken in the Instant Pot Quick, or shredded roast chicken from the store as a shortcut.Chopped Grilled Chicken Breast Can also be used in a pinch, but julienne will absorb liquid and flavor better. You can also make this same cheese-stuffed poblano pepper recipe with ground beef, ground turkey, or ground pork instead of chicken.
• diced tomato – Get cans like this. Don’t drain it as you need the liquid. Ketchup will work too, but the texture of the filling will be different.
• Taco Seasoning – for all Mexican style!I do it myself Taco Seasoning Use my home spices but store bought works great too. If yours doesn’t have salt, add a teaspoon of salt.
• cream cheese – To cream the filling and reduce some heat. Cut it into small pieces to help it blend into the filling easily.
• cheddar cheese – for the melted cheese topping. I used shredded cheddar, but you can also use a Mexican cheese mixture, Monterey Jack, or even sliced ​​cheese if you have it on hand.
• fresh coriander – Optional, for decoration.

Variation: Make it more hearty!

This is a low carb dish. If that doesn’t work for you, you can leave it out with the rice or replace half of the chicken with canned black beans, corn, or cooked rice.

How to Make Stuffed Poblano Peppers

This section shows how to make poblano-stuffed peppers, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Prepare the peppers. Cut the peppers in half and remove the seeds. Put them on a lined pan.
2. make stuffing. In a large pan, melt the butter and saute the garlic. Add shredded chicken, diced tomatoes, and taco seasoning. Bring to a boil over medium-high heat, then turn to low heat and simmer. The mixture is liquid at first, but turns into a thick filling after simmering.

3. Stir in cream cheese. This will mellow the filling and make it creamy!
4. full. Stuff the filling into the poblano peppers, open side up, and place on a baking sheet. Sprinkle with grated cheese.

5. bake. Roast the chicken-stuffed poblano peppers in the oven until the peppers are soft and the cheese is melted. Garnish with cilantro.

Storage Instructions

• Shop: Store leftovers in the refrigerator for 3-5 days.
• Meal preparation: You can prepare the peppers (cut and remove the seeds), make the filling, and assemble the filling ahead. Store them in a covered baking sheet in the refrigerator for up to 1-3 days. Then, just bake as directed.
• freeze: Stuffed White Pepper Recipe freezes well and you can do this before or After baking. Add them to the casserole dish and cover tightly with foil and/or plastic wrap. Alternatively, you can wrap each individual pepper in plastic wrap and store in the refrigerator. Either method will keep in the refrigerator for about 2 months.
• Reheat: You can reheat cooked peppers in the microwave or in the oven at 350 degrees Fahrenheit. If frozen, you can thaw Mexican-stuffed poblano peppers overnight in the refrigerator for quicker reheating, or roast from freezer – it just takes longer.

What to Serve with Stuffed Poblano Peppers

These Chicken and Cheese Stuffed Poblano Peppers make a delicious meal on their own, but if you want to add something, here are some ideas:

More Stuffed Chili Recipes

If you like stuffed peppers, here are more varieties to try:

Stuffed Poblano Peppers Recipe

Stuffed Poblano Chili uses simple ingredients and only takes 25 minutes! This cheesy chicken-stuffed poblano chili recipe is full of Mexican flavor.

Prepare: 5 minute

chef: 20 minute

All: 25 minute

Serving Size: 6 (Adjust the scale recipe)

Recipe Videos

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 350°F (177°C).

2. Cut the peppers in half and remove the seeds.put them in the lining bakeware. On hold.

3. in a frying pan Melt butter over medium heat.Add garlic and fry about 30 secondsuntil fragrant.

4. Add shredded chicken, diced tomatoes (with liquid), and taco seasoning.Bring the fire to a boil, then turn the fire down 3-5 minutesuntil the excess liquid is absorbed by the chicken.

5. Minimize heat. Add the cream cheese, pressing with the back of a spoon or spatula to help combine, until melted and smooth.

6. Stuff the filling into the poblano peppers, open-side up, and place back on the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 g) each.

7. bake 15-20 minutes, until the peppers are soft and the cheese is melted. Garnish with fresh cilantro if desired.

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recipe notes

Serving Size: 1 stuffed pepper

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 216

fat 15 grams

protein 16 grams

total carbohydrates 6 grams

net carbs 4 grams

fiber 2 grams

sugar 3g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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