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Chicken Fajita Stuffed Poblano Peppers
Chicken Fajita Stuffed Poblano Peppers
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Spicy stuffed poblano peppers with chicken, veggies, and cheese for a delicious low-carb taco night! Top with queso fresco and bake for an easy weeknight meal.
Ingredients:
  • 8 poblano peppers
  • 1 1/2 pounds boneless skinless chicken (thighs or breasts)
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1 small white onion, chopped
  • 1/2 cup sweet corn
  • 1 cup crumbled queso fresco
  • To serve:
  • Sliced scallion
  • Sour cream
  • Salsa
Instructions:
  • Preheat the oven to 350 ̊F.
  • Prepare the peppers: Place the peppers on a large baking sheet, making sure they don't touch. Cut off the top 1/4 of each pepper, keeping 3/4 of the pepper intact. Set aside the tops to chop for later. Remove seeds and stems from the peppers. Chop the pieces you removed for later use in the filling.
  • Prepare the seasoned chicken: Cut the chicken into thin strips. In a large bowl, mix chili powder, cumin, oregano, salt, garlic powder, and olive oil. Stir until well combined, then add the chicken strips and toss to coat evenly.
  • Cook the chicken in a large skillet over medium heat for about 8 minutes, stirring regularly, until fully cooked. Transfer the cooked chicken to a clean cutting board and set aside.
  • Sauté the veggies and dice the chicken: Heat a bit more oil in the pan if needed. Sauté onion, reserved poblano pepper, and sweet corn for 4-5 minutes until tender. Dice the chicken into 1/2-inch pieces. Return chicken to the pan and mix well.
  • Stuff the peppers generously with a tablespoon of queso fresco in each, then fill them with the chicken and veggie mixture. Press the filling into the peppers using a small spoon or your fingers. Top each pepper with extra queso fresco and pile the filling high.
  • Roast the peppers in the oven at 350°F for around 30 minutes until they are tender, shriveled around the edges, and the cheese is melted in the center.
  • Serve: Enjoy the roasted peppers straight from the oven topped with sour cream, salsa, and scallions. For leftovers, store covered in the fridge for 3-4 days. Reheat in a 350 ̊F oven or microwave until warmed through. Alternatively, assemble the peppers 2-3 days ahead and bake just before serving.

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