Chicken and Cheese Stuffed Poblano Peppers
I planted poblano peppers in my garden this year and it did surprisingly well. So much so that I had to search for more recipes to use them. There really are countless ways to use them, but I wanted to stuff some with chicken and cheese. The results were delicious! Tons of chicken, cheese, beans, corn, and tomatoes all smoothed out in a poblano pepper.
TIPS FOR PREPARING CHICOS POBLANOS STUFFED WITH CHICKEN AND CHEESE
Instead of poblano Chile, you can use red or green Chile.
I think Pepper Jack cheese has the best flavor for this recipe, but Monterey Jack is also delicious.
This recipe is the perfect way to use up leftover chicken or have a deli roast.
If you have leftover black beans, toss them in a ziplock bag and freeze for another recipe.
We were amazed at how amazing it turned out, even my son loved them. So if he is looking for a quick and easy weeknight meal. Definitely give it a try, the recipe could easily be doubled.
CHICKEN AND CHEESE STUFFED POBLANO PEPPERS
- Course: Low Carb Recipes
- Servings: 4servings
- Prep time: 15minutes
- Cooking time: 35minutes
- Calories: 300kcal
Stuffed poblano peppers are rich and flavorful over medium-low heat. Loaded with tons of chicken, beans, corn tomatoes, and of course cheese, all piled high on a smoky peppercorn.
Ingredients
- 4 poblano chiles, halved and seeded
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 ½ cups finely chopped yellow onion
- 5 medium garlic cloves, finely minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 can (10 ounces) diced tomatoes with green chiles (for example, RO*TEL)
- 1 (15-ounce) can dark beans, depleted and flushed
- 4 ounces cream cheese, diced
- 3 cups of shredded cooked chicken
- 1 ½ cups destroyed pepper jack cheddar, isolated
- 1 ½ cups destroyed sharp white cheddar, separated
- ¼ cup tortilla chips (such as Fritos®, shredded
- 2 tablespoons chopped fresh cilantro
Directions
- Preheat oven to 220 degrees C. Place a rack in the center of the oven and cover a baking sheet with aluminum foil.
- Place the split peppers, cut side down, on the pre-arranged baking sheet (leave the stem on) and sprinkle equally with 1 tablespoon olive oil. Season the peppers inside and out with 1/2 teaspoon of salt.
- Bake in the preheated oven until the peppers are almost tender and just beginning to brown, about 15 minutes.
- In the mean time, heat the leftover 2 tablespoons of olive oil in an enormous skillet over medium-high intensity. Add onion and cook, blending at times, until delicate and clear, around 6 minutes. Add the garlic, cumin, and paprika and cook, blending continually, until fragrant, around 1 moment. Add the tomatoes and cook, blending once in a while, until a large portion of the fluid has dissipated, around 4 minutes. Add beans and mix until warmed through, around 1 moment.
- Eliminate the onion combination from the oven. Add cream cheddar and mix until liquefied, around 2 minutes.. Add the chicken, 1/2 cup of the pepper and white cheddar, and season with the excess 1/2 teaspoon of salt.
- Add about 1/2 to 2/3 cup of the chicken mixture to each bell pepper half (depending on the size of the bell pepper). In a small bowl, combine the tortilla chips and the remaining 1 cup cayenne and white cheddar cheese. Top the peppers evenly with the cheese and pepitas mixture (it’s okay if the cheese spills onto the baking sheet).
- Bake until cheese is melted and peppers are tender, about 8 minutes. Without removing the peppers, turn on the broiler oven and grill until the cheese begins to brown in spots, about 3 minutes.
- Eliminate from broiler and permit to cool somewhat, around 5 minutes.. Arrange 2 stuffed peppers and melted cheese on the baking sheet, in each of 4 serving plates and garnish with cilantro. Serve with lime wedges.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 971 | --- |
| Total Fat | 69g | 107% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 220mg | 74% |
| Sodium | 1818mg | 76% |
| Potassium | 844mg | 25% |
| Total Carbohydrate | 31g | 11% |
| Dietary Fiber | 19g | 76% |
| Protein | 58g | 116% |
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
