Description
Enjoy these Chicken Stuffed Poblano Peppers, a Tex-Mex delight perfect for quick family meals. They offer a vibrant presentation, quick preparation, and a crowd-pleasing savory flavor.
Ingredients
- 4 Poblano Peppers
- 1 tablespoon Olive Oil
- 1 medium Onion, diced
- 2 cloves Garlic, crushed
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Dried Cilantro
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 can (14.5 oz) Diced Tomatoes
- 1 tablespoon Lime Juice
- 1 cup Sour Cream
- 1 cup Cooked Rice
- 1 cup Frozen Corn
- 2 cups Shredded Chicken
- 1 cup Monterey Jack Cheese
Instructions
- Preheat oven to broil. Place poblano peppers on a baking sheet and broil for 3 minutes per side until blistered and charred.
- Reduce oven temperature to 350°F.
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté until soft, about 5 minutes.
- Add crushed garlic, chili powder, cumin, dried cilantro, paprika, and salt. Cook for 1 minute until fragrant.
- Stir in diced tomatoes and simmer for 2 minutes.
- Lower heat and add lime juice, sour cream, cooked rice, frozen corn, and shredded chicken. Heat through.
- Fold in 1 cup of cheese.
- Slice roasted poblanos lengthwise and remove seeds.
- Fill each pepper with the chicken mixture and top with remaining cheese.
- Place stuffed peppers on the baking sheet and bake at 350°F for 15-17 minutes.
- Broil for an additional 1-2 minutes for a bubbly cheese topping, watching closely.
Notes
- Garnish with fresh cilantro or a dollop of sour cream.
- Use rotisserie chicken for a quicker option.
- Adjust spices to your preference.
- Avoid overstuffing the peppers.
- Use a cheese blend for richer flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Broiling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 pepper
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
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