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Chicken Stuffed Poblano Peppers

 
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Poblano peppers stuffed with Mexican crock-pot chicken, sauteed onion, rice, and salsa topped with melted cheese.

Yield

6

servings

Prep

40

min

Cook

10

min

Ready

50

min

 

Ingredients

5 whole chicken breasts
boneless
*
6 poblano peppers
*
rice, quick cooking
*
2 cups chicken broth
1 small yellow onion
diced
1 jar salsa
*
cheese
*
mixed spice
Mexican Spice
*

*
*

Directions

Crockpot Chicken Directions:

Place all 5 chicken breasts in the crockpot and cover with 2 cups chicken broth. Fill with water until chicken is just submerged.

Cook on low for 8 hours or high for 4 hours.

Shred chicken breasts with two forks.

Pepper Stuffing Directions:

Add oil to a pan and cook the onions until soft.

Combine shredded chicken, cooked rice, Mexican spice, cheese, and salsa with onion in the pan and cook on low.

Stuffed Pepper Directions:

Split peppers from stem to tail.

Broil on high, flipping occasionally until both sides are blackened.

Cool peppers in ice water bath, remove pepper flesh and seeds.

Stuff peppers, top with cheese, and put back in oven until warm.

Note: Mexican Spice

Weber Bold'N Smokey Chipotle Seasoning (Sea Salt, Red Bell Pepper, Onion, Chipotle Pepper and other Spices, Sugar, Garlic, Paprika, and Natural Flavors)

 

* not incl. in nutrient facts

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Comments

, United States
 over 2 years ago

VERY DELICIOUS...

, United States
 5 months ago

what kind of cheese?

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 3326% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 115mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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