Chicken and Cheese Stuffed Poblano Peppers (Print Version)
# 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:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
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.
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.
04 -
Spoon the chicken and cheese mixture into the halved poblano peppers, pressing down lightly to ensure they're well-filled.
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.
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.
07 -
Remove from the oven and let them cool slightly before serving. Garnish with chopped cilantro or green onions for a fresh touch.
# Notes:
01 -
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.
02 -
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.
03 -
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.