Mexican Stuffed Poblano Peppers – a delicious recipe with peppers, chicken thighs, chili powder, ground cumin, garlic, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large zipper top bag, place the chicken thighs, chili, cumin, garlic, orange juice and lime juice. Marinate for 1 hour or longer.
2
Char the poblano peppers, so that the skin blackens. Place the peppers in a bowl, cover with plastic and let them sweat. Peel the skin off the peppers, slice the top of (you don't have to do this part) take the seeds out and set aside.
3
Grill the chicken until it is no longer pink. Chop the chicken into 1 inch pieces.
4
In a large skillet, add the black beans and corn and heat. Take off the heat and then add the chicken.
5
Stuff the peppers with the chicken mixture. Set them on a cookie sheet. Top with both cheeses and broil until cheese is bubbly and brown.
634
kcal
Calories
30
g
Fat
45
g
Carbs
50
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 poblano peppers, 4 boneless skinless chicken thighs, 1 teaspoon chili powder, 1 teaspoon ground cumin, and more.
Yes, Mexican Stuffed Poblano Peppers falls under the Soups & Stews 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.
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