Chicken Stuffed Poblano Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large poblano peppers
02 -
1 tbsp olive oil
03 -
1/2 onion, diced
04 -
1 clove garlic, crushed
05 -
1 tsp chili powder
06 -
1/2 tsp cumin
07 -
1/2 tsp dried cilantro
08 -
1/2 tsp paprika
09 -
1 tsp salt
10 -
1 can diced tomatoes, 14.5 oz
11 -
1/2 lime, juice of about 1 tbsp
12 -
1/2 cup sour cream (I recommend full fat)
13 -
1 cup cooked rice
14 -
1 cup frozen corn
15 -
2 cups shredded chicken (about 1 rotisserie chicken)
16 -
2 cups Monterey jack cheese, shredded
# Instructions:
01 -
Preheat the oven to broil.
02 -
Arrange poblano peppers on a baking sheet (do NOT add any oil or seasoning). Broil the peppers for about 3 minutes until slightly blistered. Flip the peppers to the other side and broil for an additional 3 minutes.
03 -
Remove peppers from the oven and reduce the oven temperature to 350°F. When cool enough to handle, use a knife to carefully make a slit down the middle of the peppers (do NOT cut the whole pepper in half). Carefully remove the seeds and pith while leaving the pepper intact. Repeat with all peppers and set aside.
04 -
Preheat about 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add onion and cook over medium-high heat for about 5 minutes until soft.
05 -
Add garlic, spices, and salt to the skillet and mix to combine. Cook for about 30 seconds to 1 minute over medium-high heat until garlic is fragrant.
06 -
Add in can of diced tomatoes and continue cooking for 2 more minutes over medium-high heat.
07 -
After 2 minutes, reduce heat to low and add lime juice and sour cream. Stir to combine, then add cooked rice, frozen corn, and shredded chicken. Cook over low heat for a couple of minutes until the mixture is heated through.
08 -
Remove mixture from the heat and stir in 1 cup of shredded Monterey jack cheese. Taste the mixture for seasoning and add additional salt and pepper according to personal preference.
09 -
Using a spoon, carefully transfer the mixture into the roasted poblano peppers, dividing as evenly as possible and filling to the top. Once the peppers have been filled, sprinkle remaining cheese over the tops of the stuffed peppers.
10 -
Bake on a baking sheet at 350°F for 15-17 minutes. At the end, turn the broiler on for an additional 1-2 minutes to get the cheese nice and bubbly. Be sure to watch closely to prevent burning!
11 -
Remove the stuffed peppers from the oven and serve hot. Enjoy!