Embark on a culinary adventure with our Chicken Stuffed Poblano Peppers – a fusion of vibrant poblano peppers, succulent shredded chicken, and a medley of spices, all generously blanketed in a gooey layer of melted Monterey jack cheese. This recipe is a celebration of bold flavors and textures, promising a delightful journey for your taste buds. Whether you’re a spice enthusiast or simply seeking a hearty, satisfying meal, these stuffed peppers are sure to impress.
In our household, Chicken Stuffed Poblano Peppers have become synonymous with cozy family dinners. The first time we tried them, my husband couldn’t believe how the smoky flavor of the poblano peppers perfectly complemented the savory chicken filling. Now, whenever we host friends or family, these stuffed peppers are the star of the show. The sizzle of the broiler, the aroma that fills the kitchen, and the bubbly, golden cheese on top – it’s a symphony of sensations that brings everyone together around the table.
Why This Recipe Shines:
Why This Chicken Stuffed Poblano Peppers Recipe Stands Out
- Smoky Elegance: Poblano peppers are broiled to perfection, imparting a subtle smokiness to the dish.
- Spice Harmony: A blend of chili powder, cumin, cilantro, and paprika creates a harmonious dance of flavors.
- Creamy Indulgence: Sour cream adds a luxurious creaminess, balancing the bold spices and textures.
- Cheese Lover’s Delight: Monterey jack cheese blankets the stuffed peppers, turning them into a gooey, irresistible delight.
- Effortless Elegance: Impress your guests with a dish that looks intricate but comes together seamlessly.
Ingredients:
- 6 large Poblano peppers
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 clove garlic, crushed
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried cilantro
- 1/2 tsp paprika
- 1 tsp salt
- 1 can diced tomatoes, 14.5 oz
- 1/2 lime, juice of about 1 tbsp
- 1/2 cup sour cream (full fat recommended)
- 1 cup cooked rice
- 1 cup frozen corn
- 2 cups shredded chicken (about 1 rotisserie chicken)
- 2 cups Monterey jack cheese, shredded
Directions:
- Preheat your oven to broil. Place Poblano peppers on a baking sheet and broil for 3 minutes on each side until slightly blistered.
- Reduce oven temperature to 350 degrees F.
- Once peppers are cool, make a careful slit down the middle, removing seeds and pith without cutting the whole pepper.
- In a skillet, heat olive oil, sauté onion until soft. Add garlic, spices, and salt, cooking for 30 seconds to 1 minute until fragrant.
- Add diced tomatoes, cook for 2 minutes, then reduce heat. Stir in lime juice and sour cream. Add rice, corn, and shredded chicken. Heat through.
- Remove from heat, stir in 1 cup of shredded Monterey jack cheese.
- Fill roasted poblano peppers with the mixture, topping with the remaining cheese.
- Bake at 350 degrees F for 15-17 minutes. Broil for 1-2 minutes for bubbly cheese, watching closely to prevent burning.
- Serve hot and relish in the cheesy, flavorful goodness!
Notes:
- Customize spice levels by adjusting chili powder and cumin.
- Experiment with different cheeses for a personalized touch.
- Make extra to enjoy leftovers – they reheat wonderfully for a quick, delicious meal.
