Description
This dish brings the vibrant flavors of Mexico right to your table with perfectly roasted Poblano peppers stuffed with a rich and cheesy chicken mixture. Each bite delivers a wonderful balance of smoky, spicy, and creamy textures that are sure to satisfy your taste buds.
Ingredients
6 large Poblano peppers
1 tbsp olive oil
½ onion, diced
1 clove garlic, crushed
1 tsp chili powder
½ tsp cumin
½ tsp dried cilantro
½ tsp paprika
1 tsp salt
1 can (14.5 oz) diced tomatoes
½ lime, juice (about 1 tbsp)
½ cup sour cream (full fat recommended)
1 cup cooked rice
1 cup frozen corn
2 cups shredded chicken (about 1 rotisserie chicken)
2 cups Monterey Jack cheese, shredded
Instructions
Preheat the oven to broil. Arrange the Poblano peppers on a baking sheet and broil for about 3 minutes on each side until slightly blistered. Remove and set aside to cool.
Reduce oven temperature to 350°F (175°C).
Once cool, make a slit down the middle of each pepper. Carefully remove seeds and pith, keeping the pepper intact.
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic, spices, and salt, cooking until fragrant, about 1 minute.
Stir in the diced tomatoes and cook for 2 more minutes, then reduce heat to low. Add lime juice and sour cream, stirring to combine. Mix in cooked rice, frozen corn, and shredded chicken, heating through.
Remove from heat, stir in 1 cup of cheese. Taste and adjust seasoning.
Spoon the mixture into the peppers, dividing evenly. Top with the remaining cheese.
Bake for 15-17 minutes, then broil for 1-2 minutes to brown the cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350