Poblanos Stuffed With Cheddar And Chicken Recipe

Name: Poblanos Stuffed With Cheddar And Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large poblano chiles; 2 medium tomatoes, chopped; 1/2 medium white onion, chopped; 1 large garlic clove, chopped; 1 teaspoon dried oregano, crumbled; 1 teaspoon ground cumin; generous pinch ground cinnamon; kosher salt; 1 tablespoon olive oil; 2 cups chicken, preferably dark meat, cook and shredded; 1 1/2 cups rice, cooked (brown or white); 2 cups white cheddar cheese, sharp, grated; 1/4 cup cilantro, fresh and chopped; 1 tablespoon lime juice

Servings: persons

4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large garlic clove, chopped
1 teaspoon dried oregano, crumbled
1 teaspoon ground cumin
generous pinch ground cinnamon
kosher salt
1 tablespoon olive oil
2 cups chicken, preferably dark meat, cook and shredded
1 1/2 cups rice, cooked (brown or white)
2 cups white cheddar cheese, sharp, grated
1/4 cup cilantro, fresh and chopped
1 tablespoon lime juice

1
Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
2
Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
3
Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 teaspoons salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the puree and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
4
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 4 large poblano chiles, 2 medium tomatoes, chopped, 1/2 medium white onion, chopped, 1 large garlic clove, chopped, and more.

Yes, Poblanos Stuffed With Cheddar And Chicken 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.

That's it — enjoy your meal!

Poblanos Stuffed With Cheddar And Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions