Chicken Cheese Stuffed Poblano Peppers Recipe

Name: Chicken Cheese Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large poblano peppers; 2 medium onions finely chopped; 3 cloves garlic minced; 1 pound chicken meat, cooked breasts cut into cubes or shredded leftovers; 2 each italian plum (roma) tomatoes finely chopped; 1/2 teaspoon salt; 1/2 cup mushrooms sliced; 4 ounces monterey jack cheese cubed; 2 teaspoons canola oil; 1 tablespoon olive oil

Servings: persons

4 large poblano peppers
2 medium onions finely chopped
3 cloves garlic minced
1 pound chicken meat, cooked breasts cut into cubes or shredded leftovers
2 each italian plum (roma) tomatoes finely chopped
1/2 teaspoon salt
1/2 cup mushrooms sliced
4 ounces monterey jack cheese cubed
2 teaspoons canola oil
1 tablespoon olive oil

1
Preheat the oven to 350F (180C).
2
Using gloves to protect your hands (or make certain to wash well afterwards and keep your hands away from your face).
3
Wash and then using a sharp paring knife make a slit down the side of each pepper from top to bottom.
4
Carefully cut away the seeds and membrane inside each pepper and rinse with water.
5
Set aside.
6
Using a large non-stick skillet heat 2 teaspoons of oil over of medium high heat.
7
Add the chopped onions and garlic and cook stirring frequently until the onions are translucent and starting to turn golden.
8
Add the diced chicken (or leftover chicken meat) and cook (if the chicken is raw).
9
Add the tomatoes and mushrooms.
10
Spray a 2 quart casserole dish with cooking spray.
11
Using olive oil, oil the outside of the poblano peppers and place them cut side up in the casserole.
12
Divide the chicken mixture and stuff into each pepper through the slit.
13
Stuff the cheese into the chicken mixture of each pepper.
14
Cover and bake for 40 to 45 minutes.
15
Remove the cover for the last 10 minutes of cooking.
16
Serve over a bed of mexican or saffron scented rice.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large poblano peppers, 2 medium onions finely chopped, 3 cloves garlic minced, 1 pound chicken meat, cooked breasts cut into cubes or shredded leftovers, and more.

Yes, Chicken Cheese Stuffed Poblano Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Cheese Stuffed Poblano Peppers

How did you like this recipe?

Frequently Asked Questions