Stuffed Poblanos Recipe: Spicy Chicken and Cheese Delight 🌶️🧀

Overview:

This Stuffed Poblanos recipe offers a tantalizing combination of tender chicken, creamy cheese, and zesty Tex-Mex flavors, all packed into roasted poblano peppers. Perfect for those following a low-carb diet or anyone craving a flavorful, protein-packed meal with a kick of heat! This dish comes together in just one hour, making it an ideal option for busy weeknights or casual gatherings. Let’s dive into the details of how to create this mouthwatering masterpiece.

Ingredients:

2 boneless, skinless chicken breasts
Onion powder
Garlic powder
Poultry seasoning
Paprika
Cumin
1 1/2 ounces cream cheese
1 cup shredded Monterey Jack cheese
Fresh cilantro, chopped
Scallion, thinly sliced
Salt, to taste
Salsa (for topping)
2-3 poblano peppers

Instructions:

1. Prep and Roast the Poblanos:

Preheat your broiler and line a baking sheet with aluminum foil.
Cut the poblano peppers in half lengthwise, removing the seeds and membranes.
Place the peppers cut side down on the prepared baking sheet.
Lightly spray the tops with non-stick cooking spray or brush them with oil.
Broil the peppers until the skins are browned in spots, approximately 10 minutes, positioning them about 6 inches from the heating element.

2. Prepare the Chicken Mixture:

While the peppers are roasting, heat a bit of oil in a frying pan over medium heat.
Season the chicken breasts with onion powder, garlic powder, poultry seasoning, paprika, and cumin, to taste.
Fry the seasoned chicken until cooked through, then transfer it to a cutting board and chop it into small pieces.
Optionally, if there’s excess juice in the pan, reduce it over high heat until you have just a couple of tablespoons, then set it aside.
In a mixing bowl, combine the chopped chicken with cream cheese, shredded Monterey Jack cheese, chopped cilantro, sliced scallion, and a pinch of salt. Mix well until evenly combined.

3. Fill and Bake the Poblanos:

Preheat your oven to 350°F (175°C).
Lightly grease a baking dish and arrange the roasted poblano halves in it, cut side up.
Spoon the chicken and cheese mixture into each poblano half, filling them generously.
If you reserved the reduced chicken broth, pour it over the stuffed peppers for added flavor.
Top each stuffed poblano with a dollop of your favorite salsa or Mexican tomato-based sauce, adjusting the amount according to your preference.
Bake the stuffed poblanos in the preheated oven for 20 to 45 minutes, or until heated through and slightly bubbly.
Cooking times may vary depending on the size of the peppers, the temperature of the filling, and the type of baking dish used. Keep an eye on them to avoid overcooking.

4. Serve and Enjoy:

Once baked, remove the stuffed poblanos from the oven and allow them to cool slightly before serving.
Garnish with additional fresh cilantro or sliced scallions if desired.
Serve these delicious stuffed poblanos hot as a main dish alongside your favorite sides, such as rice, beans, or a crisp green salad.
Enjoy the satisfying blend of flavors and textures in every spicy, cheesy bite!

Nutritional Information:

Calories: 596.2
Fat: 38.4g
- Saturated Fat: 22.9g
Cholesterol: 175.1mg
Sodium: 623.6mg
Carbohydrates: 10.8g
- Fiber: 4g
- Sugar: 0.8g
Protein: 52.3g

Recipe Notes:

Feel free to customize the seasoning of the chicken mixture to suit your taste preferences. You can add extra spices or herbs for more flavor.
Adjust the amount of salsa or sauce used to top the stuffed poblanos according to your desired level of spiciness.
These stuffed poblanos can be prepared in advance and stored in the refrigerator, tightly covered, until ready to bake. Simply allow them to come to room temperature before baking as directed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.
Experiment with different types of cheese for unique flavor variations. Pepper Jack or cheddar cheese would also work well in this recipe.
If poblano peppers are not available, you can substitute with large bell peppers for a milder flavor profile. Adjust the cooking time accordingly.

Indulge in the spicy, cheesy goodness of these Stuffed Poblanos for a satisfying meal that’s sure to become a favorite in your recipe collection!