Chicken Stuffed Poblano Peppers

I often make a double batch of them, because even the leftovers are really good! I adore Mexican cuisine. It’s bursting with flavor! I love the liberal use of spices and especially peppers, and I enjoy the fact that many of the traditional dishes are at least moderately spicy. These stuffed poblano peppers did not disappoint. They are super flavorful and I also like the way they look. The combination of peppers, shredded chicken and melted cheese is phenomenal. And while it may look like a complex recipe to make, it’s actually quite easy, especially if you use pre-cooked chicken.

Ingredients

You’ll only need a few simple ingredients to make these tasty stuffed poblanos. The full list and the exact measurements are included in the recipe card below. Here’s an overview and some comments: Olive oil: I love cooking with this flavorful oil. You can also use avocado oil, which has a higher smoke point and a neutral flavor. Poblano peppers: They are widely available in supermarkets, usually in an area dedicated to spicy chile peppers. Tomatoes: Try to pick red, ripe-yet-firm tomatoes. Onion and garlic: I’m lazy, so I use the food processor to chop the onion, and I frequently use jarred minced garlic. Seasonings: I use kosher salt, dried oregano, and ground cumin. Make sure the spices are fresh! A stale spice can easily ruin a dish. Shredded cooked chicken breast: You can also use shredded rotisserie chicken. Just make sure to remove the skin. Its texture won’t work in this recipe. Shredded cheeses: I use mozzarella and cheddar. You can experiment with other melty cheese. Fontina, asiago, and provolone will all work beautifully in this recipe. Cilantro: Fresh cilantro adds a great flavor to this dish. If you don’t like cilantro you can use parsley instead.

Instructions

It’s surprisingly easy to make these stuffed poblano peppers. The detailed instructions are included in the recipe card below. Here’s an overview of the steps: You start by prepping the peppers. Remove a thin layer from their top, remove the seeds and membranes, then cut a slit down their side. The next step: cooking tomatoes, onions, garlic, and spices in some olive oil. Next, you remove the pan from the heat and mix in cooked shredded chicken, mozzarella, and cilantro. Now, stuff the tasty chicken mixture into the poblanos and bake them in a broiler-safe pan. The very last step is to sprinkle some cheddar cheese on top of the peppers and broil them just to melt the cheese.

Expert tip

If you can only find small peppers, you can use them to make this recipe, using 8-10 of them instead of four. They might need slightly less time in the oven, but not necessarily. As you can see in the video below, I used 3 medium ones and 4 small ones (that’s what was available at the farmers’ market) and baked them all together for 30 minutes. They all turned out great!

Frequently asked questions

Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

You can use cooked and drained ground beef instead of chicken.Instead of mixing mozzarella into the chicken mixture, you can mix softened cream cheese or a shredded Mexican cheese blend.The same recipe can be made with bell peppers for those who don’t like their food spicy.Smoked paprika is a nice addition to the spices used in this recipe.

Serving suggestion

You can serve stuffed poblano peppers as an appetizer, one per person. But I often serve two per person as our main course, with a simple side such as arugula salad or tomato salad. If you’d like, you can serve them with toppings such as salsa, sour cream, or guacamole.

Storing leftovers

You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave, covered, on 50% power, or in a 300°F oven. The leftovers are excellent, by the way.

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