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This zesty chicken stuffed poblano pepper recipe transforms ordinary ingredients into a Mexican-inspired feast that will have your family requesting it weekly. The combination of tender shredded chicken, fragrant spices, and melty cheese tucked inside slightly smoky roasted peppers creates a perfect balance of flavors that's both comforting and exciting.
I first made these stuffed poblanos when looking for a creative way to use leftover rotisserie chicken. My husband declared them better than our local Mexican restaurant's version, and they've been a regular in our dinner rotation ever since.
Ingredients
- Poblano peppers: Large ones provide more space for delicious filling and a milder flavor than smaller ones
- Olive oil: Use a good quality extra virgin for the best flavor in the base
- Onion and garlic: Creates the aromatic foundation for the filling
- Spice blend: Chili powder, cumin, dried cilantro and paprika provides authentic Mexican flavor without overwhelming heat
- Canned diced tomatoes: Adds moisture and tangy flavor to the filling
- Lime juice: Brightens the entire dish with fresh citrus notes
- Sour cream: Full fat creates a creamy richness that balances the spices perfectly
- Cooked rice: Soaks up flavors and adds hearty texture
- Frozen corn: Adds sweet pops of texture throughout the filling
- Shredded chicken: Rotisserie chicken saves time and provides tender, flavorful protein
- Monterey jack cheese: Melts beautifully for that irresistible cheese pull effect
Step-by-Step Instructions
- Roast the Poblanos:
- Place poblanos on a baking sheet under a broiler for about 3 minutes per side until they develop light blisters on the skin. This step is crucial as it softens the peppers and develops a subtle smoky flavor that makes all the difference in the final dish. Watch carefully to prevent burning.
- Prepare the Peppers:
- Once poblanos are cool enough to handle, make a single slit down one side and carefully remove seeds and membrane while keeping the pepper intact. The peppers should remain whole like little boats to hold the filling. Work gently as the roasted peppers can tear easily.
- Create the Flavor Base:
- Heat olive oil in a large skillet and sauté onions until translucent and beginning to golden at the edges. This slow cooking process releases natural sweetness that balances the spicy elements. Add garlic and spices, cooking just until fragrant about 30 seconds to wake up the flavor compounds without burning.
- Build the Filling:
- Add tomatoes to the spice mixture and cook briefly to reduce some liquid, then lower heat and incorporate lime juice and sour cream. This creates a creamy, tangy sauce that coats the remaining ingredients. Fold in rice, corn, and chicken, ensuring everything is evenly warmed through and coated in sauce.
- Stuff and Bake:
- Fill each prepared poblano with generous amounts of the chicken mixture, then top with remaining cheese. The peppers should be full but not overflowing. Bake until heated through, then broil briefly for that beautiful golden cheese crust. This final browning adds texture and concentrates flavor.
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The poblano peppers are truly the star of this dish. I love how they transform during roasting from firm, bright green peppers to slightly softer, smokier vessels that perfectly complement the filling. My mother in law who claimed to dislike peppers of any kind actually asked for seconds of this dish.
Choosing the Right Poblanos
Selecting the ideal poblanos makes a significant difference in this recipe. Look for peppers that are deep green, firm, and heavy for their size with smooth, shiny skin. Larger poblanos are typically less spicy than small ones and provide more space for filling. Occasionally poblanos can surprise you with unexpected heat levels. If you're sensitive to spice, you can remove the seeds and membranes more thoroughly or substitute with bell peppers for a milder version.
Make It Your Own
This recipe welcomes customization based on what you have available. Leftover turkey, ground beef, or black beans can replace the chicken for equally delicious results. No Monterey Jack? Try cheddar, pepper jack for extra heat, or a Mexican cheese blend. The rice can be white, brown, or even cauliflower rice for a lower-carb option. The spice levels can be adjusted by adding jalapeños to the filling or using a spicier chili powder blend if you prefer more heat.
Serving Suggestions
These stuffed poblanos stand beautifully on their own, but they truly shine with complementary sides. A simple green salad with cilantro lime dressing provides freshness that balances the rich filling. For a more substantial meal, serve alongside Mexican rice or refried beans. Top the finished peppers with fresh avocado slices, chopped cilantro, extra lime wedges, and a dollop of sour cream for a restaurant-quality presentation that will impress guests.
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These stuffed poblanos are a flavorful dinner idea that brings excitement to any weeknight meal while keeping things simple and delicious.
Frequently Asked Questions
- → How do I prevent poblano peppers from tearing while stuffing them?
To prevent tearing, cut a careful slit down the middle of each pepper without slicing it in half. Handle gently while removing seeds and stuffing.
- → Can I use a different type of cheese?
Yes, you can substitute Monterey jack with cheeses like cheddar, mozzarella, or pepper jack for varied flavor profiles.
- → What’s the best way to roast poblano peppers?
Broil them for about 3 minutes per side until the skin blisters lightly. This method gives them a smoky flavor while keeping their shape for stuffing.
- → Can I prepare the filling ahead of time?
Absolutely! You can make the filling up to a day ahead. Store it in the refrigerator and stuff the peppers just before baking.
- → Are there vegetarian alternatives for this dish?
Yes, you can replace the shredded chicken with black beans, quinoa, or additional vegetables for a hearty vegetarian option.
- → How spicy are the peppers in this dish?
Poblano peppers are mild, but the spiciness can vary. Removing the seeds and membranes reduces heat, making them family-friendly.