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Chicken and Cheese Stuffed Poblano Peppers Recipe

Featured in Master the Art of Main Course Creation.

Chicken and Cheese Stuffed Poblano Peppers are a flavorful dish featuring roasted poblano peppers filled with a mixture of shredded chicken, cheddar and cream cheese, and spices. The peppers are halved, seeded, stuffed with the chicken and cheese mixture, and roasted until tender and bubbly. This dish can be customized with additional vegetables, jalapeños, or hot sauce for added spice. It can also be grilled for a smoky flavor. It's versatile, serving as an appetizer, side, or main course, and can be garnished with cilantro or green onions and served with enchilada sauce. The combination of smoky peppers and creamy, savory filling makes it a satisfying meal.
Rana
Updated on Tue, 25 Feb 2025 19:54:10 GMT
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Chicken and Cheese Stuffed Poblano Peppers: A Savory Delight

Let's create a dish that's both vibrant and satisfying: Chicken and Cheese Stuffed Poblano Peppers. This recipe combines the mild heat of poblano peppers with a savory chicken and cheese filling, creating a flavorful and versatile meal. I'm excited to share this delicious recipe with you.

Ingredient Essentials

Poblano Peppers:
Poblano peppers are the base of the dish, offering a mild heat and smoky flavor.
Cooked Chicken:
Shredded cooked chicken is the protein source.
Cream Cheese, Cheddar Cheese, Monterey Jack Cheese:
These cheeses create a creamy and melty filling.
Corn and Black Beans (Optional):
Corn and black beans add texture and flavor.
Onion:
Diced onion adds savory depth.
Spices:
Cumin, chili powder, garlic powder, smoked paprika, salt, and pepper season the filling.
Olive Oil:
Olive oil is used for roasting and drizzling.
Cilantro or Parsley (Optional):
Cilantro or parsley adds a fresh garnish.
Lime Wedges (Optional):
Lime wedges add a burst of citrus.
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Crafting Your Stuffed Peppers

Poblano Roasting:
Preheat oven to 400°F (200°C).
Drizzle peppers with olive oil and season with salt and pepper.
Roast for 20-25 minutes, flipping halfway, until charred and softened.
Cool, peel off the skin, remove seeds, and cut off tops.
(Alternative method: roast over an open flame until charred, then steam and peel.)
Chicken Filling Preparation:
Shred cooked chicken.
Combine chicken, cream cheese, cheddar cheese, Monterey Jack cheese, corn, black beans (if using), onion, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper.
Mix until combined and adjust seasoning to taste.
Poblano Stuffing:
Preheat oven to 375°F (190°C).
Stuff each poblano pepper with the chicken filling.
Place in a baking dish and drizzle with olive oil.
Baking:
Bake for 15-20 minutes, until cheese is melted and bubbly.
Broil for 2-3 minutes for a golden top (optional).
Garnishing and Serving:
Cool slightly before serving.
Garnish with cilantro or parsley and serve with lime wedges.

You Must Know

  • These stuffed peppers are a flavorful and versatile dish.
  • They're easy to customize with different fillings and spices.
  • Leftovers can be stored in the refrigerator or freezer.

I love the smoky flavor of the roasted poblanos and the creamy, savory filling. The combination of textures and flavors makes these stuffed peppers a delightful meal.

Serving Suggestions

Serve these Chicken and Cheese Stuffed Poblano Peppers as an appetizer, side dish, or main course. Pair them with Spanish rice, quinoa, a green salad, tortillas, sour cream, avocado slices, guacamole, or salsa.

Flavorful Variations

Add diced tomatoes or roasted red peppers to the filling. Use pinto or kidney beans instead of black beans. Try different cheeses like pepper jack or mozzarella. Add jalapeños or hot sauce for a spicy kick.

Storage and Reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave. Freeze for up to 2-3 months.

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Chef's Helpful Tips

Choose firm and smooth poblano peppers.
Customize the filling to your taste.
Prepare ahead of time for easy meal planning.
Adjust the spice level to your preference.
Freeze for later use.

These Chicken and Cheese Stuffed Poblano Peppers are a delicious and versatile dish that's perfect for any occasion. They're a guaranteed crowd-pleaser that will become a cherished favorite in your recipe collection. I hope you enjoy making and sharing these delightful stuffed peppers as much as I do.

Frequently Asked Questions

→ Can I add other vegetables to the filling?
Yes, diced onions, corn, or black beans can be added for extra flavor and texture.
→ How can I make these peppers spicier?
Add diced jalapeños or a dash of hot sauce to the stuffing.
→ Can I grill these peppers instead of roasting?
Yes, grill them over medium heat for 10-12 minutes, flipping occasionally, until tender and charred.
→ What cheese works best for this recipe?
A mix of cheddar and Monterey Jack is recommended, but you can use any cheese that melts well.
→ Can I use bell peppers instead of poblano peppers?
Yes, bell peppers can be used for a milder version.

Chicken and Cheese Stuffed Poblano Peppers

Chicken and Cheese Stuffed Poblano Peppers combine the mild heat of poblanos with a savory chicken and cheese filling, creating a versatile and delicious dish.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Rana

Category: Main Courses

Difficulty: Intermediate

Cuisine: Mexican

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

01 4 large poblano peppers
02 1 lb cooked chicken (shredded or diced)
03 1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
04 1/2 cup cream cheese, softened
05 1/4 cup sour cream (optional)
06 1/2 tsp garlic powder
07 1/2 tsp cumin
08 1/2 tsp chili powder
09 Salt and pepper to taste
10 1 tbsp olive oil (for roasting)
11 Fresh cilantro or green onions (for garnish, optional)
12 1/2 cup enchilada sauce (optional, for serving)

Instructions

Step 01

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 02

Cut the poblano peppers in half lengthwise, removing the seeds and membranes. If you want them a little softer, you can roast them for about 5-7 minutes in the oven or under the broiler before stuffing.

Step 03

In a medium bowl, combine the shredded or diced chicken, cream cheese, shredded cheddar cheese, sour cream (if using), garlic powder, cumin, chili powder, and salt and pepper. Mix until well combined and the cheese is melted into the chicken.

Step 04

Spoon the chicken and cheese mixture into the halved poblano peppers, pressing down lightly to ensure they're well-filled.

Step 05

Place the stuffed peppers on the prepared baking sheet and drizzle with a little olive oil. Roast in the oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Step 06

If using, you can warm the enchilada sauce and drizzle it over the peppers just before serving, or serve it on the side for dipping.

Step 07

Remove from the oven and let them cool slightly before serving. Garnish with chopped cilantro or green onions for a fresh touch.

Notes

  1. Customize the filling: Feel free to add extra veggies like diced onions, corn, or black beans to the chicken and cheese mixture for added flavor and texture.
  2. Spice level: If you prefer more heat, you can add diced jalapeños or a dash of hot sauce to the stuffing. For a milder version, use bell peppers instead of poblanos.
  3. Grilled version: You can also cook these peppers on the grill for a smoky flavor! Just stuff the peppers and grill them over medium heat for 10-12 minutes, flipping occasionally, until tender and charred.

Tools You'll Need

  • Baking sheet
  • Medium bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy