Chicken Stuffed Poblano Peppers
This chicken stuffed poblano peppers recipe is perfect for wimps like you…I mean me. The poblano is a mild pepper, which is great for New Mexico newbies. *raises hand* My mouth is slowly acclimating to the hotter peppers and green chile, but sometimes I just want the flavor without the burn. So fix yourself a margarita and get to cooking. Or maybe do those in reverse order.
Chicken Stuffed Poblano Peppers Recipe
6 poblano peppers
2 C shredded Mexican cheese blend
4 C chopped rotisserie chicken
1/2 C pico de gallo (prepared) (may substitute salsa)
1/2 C sour cream + additional for garnish
1 T chopped fresh cilantro + 1 T for garnish
1 T green onion diced + 1/2 T for garnish
1-2 lime wedges of squeezed juice
Wash the poblano peppers and place them on a baking sheet. Broil about 4-5 minutes on each side. You want to see the skin blacken and start to bubble.
While the peppers are broiling, mix the chicken, sour cream, pico de gallo, lime juice, green onion and cilantro in mixing bowl.
Remove the peppers from the oven, cover with a towel and let cool for about 10-15 minutes.
Once the peppers are cool, peel off the skin and cut a slit on the top of the pepper under the stem and down the length of the pepper, removing the inside and seeds.
Stuff each pepper with about 3/4 cup of the cheese and chicken mixture, then sprinkle remaining cheese on top of each pepper.
Bake at 350 for 20-25 minutes.
Serve with garnish of fresh cilantro, green onions and sour cream on top.
Serve it up with a side of chunky guacamole and tortilla chips! And don’t forget to pour yourself another margarita. 😉