Don't miss another issue…      Subscribe

Chicken Cheese Stuffed Poblano Peppers

 
Chicken Cheese Stuffed Poblano Peppers
13.4k

Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare.

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free
 

Ingredients

4 large poblano peppers
*
2 medium onions
finely chopped
3 cloves garlic
minced
1 pound chicken meat, cooked
breasts cut into cubes or shredded leftovers
2 italian plum (roma) tomatoes
finely chopped
1/2 teaspoon salt
1/2 cup mushrooms
sliced
4 ounces monterey jack cheese
cubed
2 teaspoons canola oil
1 tablespoon olive oil

Directions

Preheat the oven to 350℉ (180℃).

Using gloves to protect your hands (or make certain to wash well afterwards and keep your hands away from your face).

Wash and then using a sharp paring knife make a slit down the side of each pepper from top to bottom.

Carefully cut away the seeds and membrane inside each pepper and rinse with water. Set aside.

Using a large non-stick skillet heat 2 teaspoons of oil over of medium high heat.

Add the chopped onions and garlic and cook stirring frequently until the onions are translucent and starting to turn golden.

Add the diced chicken (or leftover chicken meat) and cook (if the chicken is raw). Add the tomatoes and mushrooms.

Spray a 2 quart casserole dish with cooking spray.

Using olive oil, oil the outside of the poblano peppers and place them cut side up in the casserole.

Divide the chicken mixture and stuff into each pepper through the slit. Stuff the cheese into the chicken mixture of each pepper.

Cover and bake for 40 to 45 minutes. Remove the cover for the last 10 minutes of cooking.

Serve over a bed of mexican or saffron scented rice.

undefined

 

* not incl. in nutrient facts

Reviews

+1

over 2 years

I love this recipe. It is delicious. I could not find where to add the tomatoes and mushrooms. I guessed at it and added a pinch of cumin, one teaspoon of tomato paste and one half teaspoon of chili powder. I would and will make this again.

+8

almost 7 years

These stuffed poblano peppers are delicious, we made two kinds, one is stuffed chicken, the other we used some smoked tofu, both turned out great, the cheese on top was so melted, and very quick and easy to make.

Add review

 

 

Comments

Helen
Long Beach, California, US
 almost 7 years ago

Cooked a similar recipe before, it was good, the taste was definitely good, like this recipe's idea too, the cheesy chicken melts should be great.

Nancy
Brownsville, TX
 over 6 years ago

Just made this awesome meal :)

Qian
Miami, United States
 about 5 years ago

like every ingredients in this recipe and easy to make. saved in my favorites. Can't wait to try.

lynn in ma
Leicester, MA, United States
 about 5 years ago

Love love love this! Can't wait to make.


Phelps, United States
 over 4 years ago

very good recipe.

I didn't see the tomatoes and mushrooms referenced outside of the ingredients, but i took a lead from the included photo. I sauteed the mushrooms, added about half the total to two poblanos, and put in a bit less that amount of diced, raw tomatoes.
I added the rest of the items to the rice bed.
The monterey jack is an awesome compliment to the poblanos. I may increase the heat of this sometime by dicing some hot peppers to stuff in too.

thanks for sharing this!


Troy, United States
 6 months ago

This was a great recipe and easy to make. I used cheddar cheese instead of the Monteray as I had that on hand. Will make this one again.

happyzhangbo
Toronto , Ontario, Canada
 6 months ago

Troy. Great to hear that you enjoyed the recipe. Cheddar cheese sounds like a delicious alternative. Happy Cooking :)

, Mexico
 about 2 months ago

I see no mention of peeling the poblanos and know the peel is very bitter. The recipe looks good but I would definitely blacken and peel the peppers first.

We haven't noticed the rind/skin of the poblano being particularily bitter ourselves. If you do roast the poblanos before hand you may find the peppers lose their stucture and become more difficult to stuff. i.e. not able to hold their shape similar to roasted bell peppers. That being said, the charring would certainly add another layer of flavor! :)

sean
GTA, Ontario, Canada
 19 days ago

Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 35846% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 474mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 76g
Vitamin A 14% Vitamin C 24%
Calcium 15% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed