These Chicken Stuffed Poblano Peppers are delicious and elegant with a short ingredient list that makes them easy to make then get back to the party!
For the last 3 years, I have been trying to grow my own poblano peppers. We love spicy food and peppers of all kinds but for some reason I had never experimented with poblanos in the kitchen. Also for some reason, I got in my head that I would grow them myself. I am generally a very good gardener. But every year the bugs had a mighty feast on my poblanos.
When I ran across a pile of beautiful poblanos at the farmer’s market in January, I officially gave up my plan to be one with the land and headed to the kitchen to experiment. (Yes, you are allowed to be jealous that I can get fresh peppers in January from the year-round farmer’s market.)
I learned a few things with my new ingredient. The first is that poblano peppers are mild on the heat scale for peppers – so they really are perfect for stuffing. The second is that the poblanos that were allowed to ripen to red were sweeter than the green peppers. The last is that the skin on poblanos can taste a touch bitter. I liked it, my husband preferred the peppers without the skin. If you prefer to remove the skin, just make sure the skins are nice and charred. Then they will bubble up and you can peel the skin off easily.
If you would like to create these Chicken Stuffed Poblano Peppers for a party or just for a fast weeknight dinner, grill or bake the chicken ahead of time! Shred it when it cools and mix it with the salsa verde then store it in the fridge until you are ready to use it. After you mix it with the cheese and stuff it in the pepper, you are going to pop it in the oven to melt the cheese so everything will heat back up. So easy!
Looking for more stuffed pepper recipes? These Sausage and Quinoa Stuffed Peppers are one of the most popular recipes on the blog – and with good reason. They are delicious and the method is simplified to reduce all the pots and pans! If you are looking for more ways to use peppers, this blog is full of them! Check out this Tomato and Roasted Red Pepper Soup!
- 1 1/2 pounds of chicken breast
- kosher salt and black pepper
- 1 cup salsa verde
- 8 oz of queso fresco or other mild flavored cheese
- 6 poblano peppers
Season chicken breast with salt and pepper and cook for 20-25 minutes in the oven at 350 degrees or grill until completely cooked. When the chicken is cool, shred with two forks and mix with salsa verde. Set aside until peppers are cooked.
While wearing gloves, remove the top of the peppers and cut them down one side. Using a spoon, remove the seeds from the poblanos.
Grill the poblanos on medium heat for about 10 minutes or until the skin starts to char and blister. Turn them over halfway through cooking so they blister evenly.
If you plan to remove the skins, remove the poblanos from the grill and place them in a bowl and cover with plastic wrap for 5 minutes. This will soften the peppers and make the peppers easy to peel.
Open the peppers gently, stuff with the chicken and salsa verde mixture. Top with queso fresco and fold the pepper back over the chicken.
Place the peppers on a sheet pan and place under the stove broiler for 2-3 minutes until cheese is melted and ingredients are heated through.
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