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Chicken-Stuffed Poblano Peppers
Chicken-Stuffed Poblano Peppers
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Total Time:
35 minutes
Cheesy chicken and bean stuffed poblano peppers - a flavorful and satisfying dish!
Ingredients:
  • 4 poblano pepper, halved and seeded
  • 1 teaspoon kosher salt, divided
  • 1.5 cups finely chopped yellow onion
  • 5 medium cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 4 ounces cream cheese, cut into cubes
  • 3 cups shredded cooked chicken
  • 1.5 cups shredded pepper jack cheese, divided
  • 1.5 cups shredded sharp white Cheddar cheese, divided
  • 0.25 cup corn chips (such as Fritos®, crushed
  • 2 tablespoons chopped fresh cilantro
  • lime wedges for serving
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and place a rack in the center. Line a baking sheet with aluminum foil.
  • Lay halved peppers, cut-side down, on the baking sheet, with stems intact. Drizzle with 1 tablespoon of olive oil, ensuring an even coating. Season both the inside and outside of the peppers with 1/2 teaspoon of salt.
  • Roast in the preheated oven until peppers are nearly tender and lightly browned, approximately 15 minutes.
  • Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the onion until soft and translucent, for approximately 6 minutes. Stir in garlic, cumin, and paprika, and cook until fragrant, about 1 minute. Add tomatoes and simmer until most of the liquid evaporates, around 4 minutes. Lastly, add the beans and stir until heated through, about 1 minute.
  • Take the onion mixture off the heat. Mix in the cream cheese until melted, approximately 2 minutes. Incorporate the chicken, 1/2 cup of pepper jack, 1/2 cup of white Cheddar, and season with the remaining 1/2 teaspoon of salt.
  • Fill each pepper half generously with 1/2 to 2/3 cup of the delicious chicken mixture based on the size of the pepper.
  • Combine corn chips with the remaining 1 cup each of pepper jack and white Cheddar in a small bowl. Sprinkle the cheese-chip mixture evenly over the peppers (don't worry if some cheese spills onto the baking sheet).
  • Bake until the cheese is gooey and peppers are soft, around 8 minutes. Then, switch the oven to broil and cook until the cheese is lightly browned in areas, about 3 minutes.
  • Take out from the oven and allow to cool for approximately 5 minutes. Transfer 2 stuffed peppers and any melted cheese from the baking sheet to each of 4 serving plates. Sprinkle with cilantro and serve with lime wedges for a delightful presentation.

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