Chicken Stuffed Poblano Peppers

Poblano Peppers have a rich flavor, a meaty texture, and mild to medium heat. This makes them the perfect ingredient to try new recipes, and this recipe of chicken stuffed Poblanos will not disappoint!

The traditional Mexican dish is made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter, and fried until golden brown. This is a simpler version of the authentic dish but just as tasty

This combination of Poblanos, shredded chicken, and melted cheese is super flavorful and easy to prepare, let's take a look:

Ingredients

(Serves 4)

• Olive oil spray

• 4 medium poblano peppers

• 1 tablespoon olive oil

• 2 medium tomatoes, diced

• ½ medium onion, diced

• 1 tablespoon minced fresh garlic

• 1 teaspoon salt

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 2 cups cooked chicken breast, shredded

• 1 cup part-skim mozzarella (or Oaxaca Cheese), shredded

• ½ cup chopped fresh cilantro

• ½ cup sharp cheddar (or Manchego Cheese), shredded

• ½ cup fresh cream

Instructions

1. Preheat your oven to 400°F (200°C)

2. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit all the way down the side of each pepper. Set aside.

3. Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, salt, oregano, and cumin. Cook, stirring often until liquids have evaporated, 5-7 minutes. Off heat, stir in the chicken, the mozzarella, and the cilantro, mixing well.

4. Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper.

5. Place the peppers on a tray and a baking sheet, slit side up. Lightly spray them with olive oil. Bake until the poblanos are soft and charred in places, about 30 minutes.

6. Switch the oven to broil. Top the peppers with the cheddar cheese, sprinkling the cheese on the open part where you've cut the slit.

7. Broil the peppers below the heating element (not directly below) just until the cheese is melted, 1-2 minutes. Top with Fresh Cream and more cilantro.

8. Let them rest for 5 minutes before serving.

Try this recipe by changing the filling, you can also add minced meat or even nopales or cauliflower as a vegetarian option.

We hope you enjoyed preparing this version of Stuffed Poblanos, let us know how did it go tagging us on Instagram @clocfood

#clocfood #stuffedpoblanos