Chicken stuffed poblano peppers are perfect for Mexican food lovers. They are filled with seasoned chicken, cheese, and salsa.
Servings 6
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Ingredients
6poblano peppers
2cupsshredded Mexican cheese blend
4cupsrotisserie chickenchopped
1/2cuppico de gallomay substitute salsa
1/2cupsour cream+ additional for garnish
2Tablespoonsfresh cilantrochopped, divided
1 1/2Tablespoonsgreen oniondiced, divided
1lime wedgejuiced
Instructions
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, 1 Tablespoon green onion and 1 Tablespoon 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 remaining fresh cilantro, green onions and sour cream on top.