Cheddar Chicken Stuffed Poblano Peppers
This delicious recipe takes inspiration from authentic Mexican cuisine and elevates it with a touch of creativity and flavor. By stuffing roasted poblano peppers with a savory mixture of shredded chicken, sharp cheddar cheese, and perfectly seasoned rice, you will get a filling and satisfying meal that delights the palate. This dish can be prepared in advance and easily reheated, making it a convenient option for busy weeknights or a leisurely weekend meal. Along with fresh cilantro and a hint of lime, these stuffed poblanos provide a perfect blend of smoky, cheesy, and zesty flavors.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
poblano chiles
4 (slit and deseeded)
tomatoes
2 (chopped)
white onion
1/2 (chopped)
garlic clove
1 (chopped)
dried oregano
1 teaspoon (crumbled)
ground cumin
1 teaspoon
ground cinnamon
generous pinch
kosher salt
to taste
olive oil
1 tablespoon
chicken
2 cups (cooked and shredded)
rice
1 1/2 cups (cooked)
white cheddar cheese
2 cups (grated)
cilantro
1/4 cup (chopped)
lime juice
1 tablespoon
Instructions
1
Preheat your oven to the broiler setting. Position an oven rack about 4 inches from the broiler and line a large rimmed baking sheet with foil.
2
Carefully slit each poblano chile from the stem to the tip. Place them on the prepared baking sheet and broil, turning occasionally, until the skins are blackened all over, which should take about 5 to 8 minutes. Allow them to cool slightly before peeling off the skins.
3
Cut out the seed cores, leaving the stems attached, and gently turn the chiles inside out to remove any lingering seeds. Return the chiles to the baking sheet, right side out.
4
To make the filling, purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 teaspoon of kosher salt in a food processor until smooth.
5
Heat the olive oil in a 12-inch skillet over medium heat and add the tomato mixture. Cook, stirring frequently, until the mixture becomes thick and most of the liquid evaporates, taking about 8 to 11 minutes.
6
Remove the skillet from heat and gently stir in the cooked chicken and rice. Mix in 1 cup of grated cheddar cheese, the chopped cilantro, and lime juice. Season the filling with additional salt if needed.
7
Stuff each prepared poblano with the chicken and rice mixture, folding the sides of the peppers up and around the filling. Some of the filling may still be visible.
8
Return the baking sheet to the broiler and broil the stuffed peppers until the cheese starts to melt and the tops begin to brown, about 4 minutes.
9
Sprinkle the remaining 1 cup of cheddar cheese over the stuffed peppers and broil for an additional 2 minutes, or until the cheese is completely melted.
10
Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheddar Chicken Stuffed Poblano Peppers?
This is a Mexican-inspired dish featuring roasted poblano peppers stuffed with shredded chicken, white cheddar cheese, and seasoned rice.
How many poblano chiles are needed for this recipe?
The recipe requires 4 poblano chiles that are slit and deseeded.
What type of cheese is used in these stuffed peppers?
The recipe uses 2 cups of grated white cheddar cheese.
Does the chicken need to be cooked beforehand?
Yes, you should use 2 cups of chicken that is already cooked and shredded.
How do you prepare the poblano peppers for stuffing?
Broil the peppers until the skins are blackened, peel off the skins, remove the seed cores, and then turn them right side out.
How long should I broil the peppers to blacken the skins?
Broil the peppers for about 5 to 8 minutes, turning them occasionally.
Should the pepper skins be removed?
Yes, after broiling and cooling slightly, the blackened skins should be peeled off.
How do I remove the seeds from the poblanos?
Cut out the seed cores while leaving the stems attached and gently turn the chiles inside out to remove any lingering seeds.
What ingredients are pureed for the filling mixture?
The filling base is a puree of tomatoes, white onion, garlic, oregano, cumin, cinnamon, and kosher salt.
How long do I cook the tomato filling mixture in the skillet?
Cook the mixture for 8 to 11 minutes until it thickens and most of the liquid evaporates.
Can this recipe be made in advance?
Yes, this dish can be prepared ahead of time and easily reheated, making it ideal for busy nights.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
How much rice is used in the filling?
The recipe calls for 1 and a half cups of cooked rice.
Is fresh cilantro used in the stuffing?
Yes, 1/4 cup of chopped cilantro is mixed into the chicken and rice filling.
How do you stuff the peppers?
Stuff each pepper with the mixture and fold the sides of the peppers up and around the filling.
What is the first broiling time for the stuffed peppers?
The peppers are first broiled for 4 minutes until the cheese starts to melt.
What is the second broiling time for the peppers?
After adding more cheese, broil for an additional 2 minutes until the cheese is completely melted.
Does the recipe contain cinnamon?
Yes, a generous pinch of ground cinnamon is included in the seasoning for the filling.
How much lime juice is needed?
The recipe requires 1 tablespoon of lime juice for a zesty flavor.
What type of oregano should I use?
The recipe calls for 1 teaspoon of crumbled dried oregano.
How much olive oil is used for cooking?
You will need 1 tablespoon of olive oil to cook the tomato mixture.
How many garlic cloves are in the recipe?
The recipe uses 1 chopped garlic clove.
How many tomatoes are required?
You will need 2 chopped tomatoes for the puree.
What type of onion is recommended?
The recipe specifies 1/2 of a white onion, chopped.
What oven setting is used for this recipe?
The entire cooking process for the peppers uses the broiler setting.
Where should the oven rack be positioned?
Position the oven rack about 4 inches from the broiler.
How should the baking sheet be prepared?
Line a large rimmed baking sheet with foil before placing the peppers on it.
Do I leave the stems on the peppers?
Yes, the instructions suggest leaving the stems attached while removing the seed cores.
What type of salt is best for this recipe?
The recipe calls for kosher salt, used both in the puree and for final seasoning.
What is the overall flavor profile of this dish?
It provides a perfect blend of smoky, cheesy, and zesty flavors.