Southwestern Roasted Poblano Stack Recipe

Name: Southwestern Roasted Poblano Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Large Poblano Peppers; 2 whole Boneless Skinless Chicken Breasts, Fat Trimmed; 1 whole Jalapeno, Seeded And Membranes Removed; Diced; 1/2 cups Onion, Chopped; 2 Tablespoons Olive Oil; 1 teaspoon Garlic Powder; 1 teaspoon Dried Oregano; 1 teaspoon Ground Cumin; 1 can Ro*tel Tomatoes (10 Oz. Can), Drained; 1 can Seasoned Pinto Beans (14 Oz. Can), Drained; 1 cup Crumbled Feta Cheese (or Crumbled Queso Fresco)

Servings: persons

4 whole Large Poblano Peppers
2 whole Boneless Skinless Chicken Breasts, Fat Trimmed
1 whole Jalapeno, Seeded And Membranes Removed; Diced
1/2 cups Onion, Chopped
2 Tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 can Ro*tel Tomatoes (10 Oz. Can), Drained
1 can Seasoned Pinto Beans (14 Oz. Can), Drained
1 cup Crumbled Feta Cheese (or Crumbled Queso Fresco)

1
1.
2
Preheat oven to 450 F. Place poblano peppers into a large dish.
3
Roast peppers in the preheated oven until skins have blackened.
4
This should take about 10 minutes per side.
5
You want each side to be black and blistery.
6
Remove from oven and set aside to cool.
7
Turn oven down to 350 F. While peppers are cooling, well work on the filling.
8
2.
9
Cut your chicken into cubes and dice up your jalapeno and onions, if you havent done so already.
10
3.
11
In a large saucepan over medium heat saute chicken, onion, and jalapeno in about 2 tablespoons of olive oil.
12
Saute 8-10 minutes, stirring occasionally, until chicken is cooked through.
13
Add garlic powder, oregano, cumin, drained Rotel and drained beans.
14
Give it a good stir and cook for an additional 5-10 minutes.
15
Remove from heat and set aside.
16
4.
17
Your peppers should be cool enough to handle now.
18
Peel off the skin.
19
Dont worry, it will come off easily.
20
Pull the stem off from the top.
21
Carefully cut peppers in half lengthwise.
22
Remove all seeds and membranes.
23
Do this for all of the peppers.
24
5.
25
Place the 8 pepper halves into a large greased baking dish.
26
Divide the filling into 8 equal parts and spoon the filling onto the top of each pepper half.
27
Sprinkle a handful of crumbled feta or queso fresco on top of each stack.
28
6.
29
Bake at 350 F for 15 minutes, or until heated through.
30
Allow to sit 5 minutes before serving.

460

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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 whole Large Poblano Peppers, 2 whole Boneless Skinless Chicken Breasts, Fat Trimmed, 1 whole Jalapeno, Seeded And Membranes Removed; Diced, 1/2 cups Onion, Chopped, and more.

Yes, Southwestern Roasted Poblano Stack 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!

Southwestern Roasted Poblano Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions