Chicken Stuffed Poblano Peppers

These peppers are packed full of yummy goodness, and you get to use a blow torch to roast them. Delicious and fun! What more could you ask for?!

I usually prep all my ingredients (chop, shred, mince, grate), then set them aside in small bowls, so when I start cooking it is an easy peasy toss in and go!

Start off by roasting the peppers with a blow torch (or directly over a gas flame, turning with tongs ever so often). This should take about 3-4 minutes per pepper, until the skin is nicely charred. Place the peppers in a bowl, cover, and let rest for about 5 or so minutes.

Gently wipe off the pepper skins with a paper towel, the carefully slice the peppers open lengthwise and remove the seeds. Set aside.

Pre-heat a large skillet over medium-high heat for a couple minutes. Coat the pan with oil, then toss in the diced onion and garlic, and sautè for 1 minute. Then add in chicken, corn, tomato, black pepper, and continue cooking for a 3-4 more minutes.

Remove the pan from heat, add in cilantro, cheddar cheese, and sour cream. Stir mixture until everything is thoroughly combined. Divide the mixture evenly between the peppers, then top with quesadilla cheese.

Place the peppers on a lined baking sheet, or greased baking dish, and broil for 6 to 7 minutes, or until the cheese is nice and golden (or to your crispy cheesy preference). I made mine a little extra crispy, but still oh so delicious.

Yellow rice makes a perfect side dish to these scrumptious stuffed peppers. Garnish peppers with cilantro and dig in!

Chicken Stuffed Poblano Peppers

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 2 large poblano peppers (or 4 small)
  • 1 Tbsp extra virgin olive oil
  • 1/2 cup white onion, diced
  • 1 Tbsp fresh pressed garlic (or minced)
  • 1 cup shredded chicken
  • 1 ear fresh corn kernels
  • 1 roma tomato, diced
  • 1/4 tsp ground black pepper
  • 1 1/2 Tbsp fresh cilantro, chopped (plus extra for garnish! I chopped 2 Tbsp)
  • 1/3 cup cheddar cheese, shredded
  • 1/4-1/3 cup sour cream (I used 1/4 this time, only because my bf isn’t a huge sour cream fan, I’d recommend using more to make it creamer, but it still tastes delicious with less)
  • 1/2 cup quesadilla cheese, shredded

Directions

  1. Roast the peppers with a blow torch (or directly over a gas flame, turning with tongs ever so often). This should take about 3-4 minutes per pepper, until the skin is nicely charred. Place the peppers in a bowl, cover, and let rest for about 5 or so minutes.
  2. Gently wipe off the pepper skins with a paper towel, the carefully slice the peppers open lengthwise and remove the seeds. Set aside.
  3. Pre-heat a large skillet over medium-high heat for a couple minutes. Coat the pan with oil, then toss in the diced onion and garlic, and sautè for 1 minute. Then add in chicken, corn, tomato, black pepper, and continue cooking for a 3-4 more minutes.
  4. Remove the pan from heat, add in cilantro, cheddar cheese, and sour cream. Stir mixture until everything is thoroughly combined. Divide the mixture evenly between the peppers, then top with quesadilla cheese.
  5. Place the peppers on a lined baking sheet, or greased baking dish, and broil for 6 to 7 minutes, or until the cheese is nice and golden (or to your crispy cheesy preference).
  6. Enjoy!

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