Description
Mexican-inspired poblano peppers become a delightful culinary journey filled with tender chicken, melted cheese, and rich spices. Hearty ingredients blend seamlessly, creating a mouthwatering dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 6 large poblano peppers
- 2 cups shredded chicken (about 1 rotisserie chicken)
- 2 cups monterey jack cheese, shredded
- 1 cup cooked rice
- 1 cup frozen corn
Spices and Seasonings:
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried cilantro
- ½ teaspoon paprika
- 1 teaspoon salt
Sauce and Additional Ingredients:
- 1 tablespoon olive oil
- ½ onion, diced
- 1 clove garlic, crushed
- 1 can (14.5 ounces / 411 grams) diced tomatoes
- ½ lime, juice (about 1 tablespoon)
- ½ cup sour cream (full fat recommended)
Instructions
- Carefully char poblano peppers under the broiler, rotating until surfaces develop a light, blistered exterior. Allow peppers to cool completely after removing from oven.
- Delicately slice each pepper lengthwise and meticulously extract seeds and internal membranes while preserving the pepper’s structural integrity.
- Sauté diced onions in olive oil until translucent and fragrant, developing a golden, soft texture.
- Incorporate aromatic spices including chili powder, cumin, dried cilantro, and paprika into the onion mixture, stirring continuously to prevent burning.
- Add diced tomatoes and allow them to simmer, releasing their natural juices and melding with the spice blend.
- Reduce heat and gently fold in lime juice and sour cream, creating a creamy, tangy sauce that coats the ingredients.
- Introduce cooked rice, frozen corn, and shredded chicken into the skillet, ensuring each component is evenly distributed and warmed through.
- Remove from heat and fold in a generous portion of shredded cheese, tasting and adjusting seasonings as necessary.
- Carefully stuff each prepared poblano pepper with the rich, flavorful mixture, distributing the filling evenly.
- Sprinkle remaining cheese atop the stuffed peppers, creating a tempting golden surface.
- Bake in a preheated oven until heated thoroughly, then briefly broil to achieve a perfectly bronzed, bubbling cheese topping.
Notes
- Crafting these peppers feels like a culinary adventure, blending vibrant Mexican flavors with comforting home-style cooking.
- Poblano peppers transform from simple vegetables into star performers, charring softly under broiler heat for a smoky undertone.
- Versatile chicken filling allows creative tweaks, welcoming personal touches like swapping rice with quinoa or adding extra spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg