Chicken Stuffed Poblano Chiles Recipe

Name: Chicken Stuffed Poblano Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium poblano chiles; 1 large onion, finely chopped; 2 -3 garlic cloves, minced; 2 tablespoons olive oil, divided; 2 boneless skinless chicken breasts, diced in 1/2 inch cubes; 1/2 - 1 teaspoon seasoning salt; 2 roma tomatoes, finely diced; 1/2 cup mushroom, sliced; 2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup); cooked saffron rice, 4 servings

Servings: persons

4 medium poblano chiles
1 large onion, finely chopped
2 -3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2 - 1 teaspoon seasoning salt
2 roma tomatoes, finely diced
1/2 cup mushroom, sliced
2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)
cooked saffron rice, 4 servings

1
While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
2
Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
3
In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
4
Cook until onions begin to turn golden, stirring frequently.
5
Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
6
Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
7
With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
8
Pack the chicken mixture into chilies and push cheese into mixture along the slit.
9
Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
10
Serve on top of a bed of saffron rice.

306

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.

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

You need 10 ingredients. The key ingredients include: 4 medium poblano chiles, 1 large onion, finely chopped, 2 -3 garlic cloves, minced, 2 tablespoons olive oil, divided, and more.

Yes, Chicken Stuffed Poblano Chiles 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 Stuffed Poblano Chiles

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