5 from 1 vote
Chicken Stuffed Poblano Peppers
Chicken Stuffed Poblano Peppers
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course: Main Dishes
Cuisine: Whole Food
Servings: 6 servings
Author: Cynthia Rusincovitch
  • 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
  1. 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.
  2. While wearing gloves, remove the top of the peppers and cut them down one side. Using a spoon, remove the seeds from the poblanos.
  3. 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.
  4. 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.
  5. Open the peppers gently, stuff with the chicken and salsa verde mixture. Top with queso fresco and fold the pepper back over the chicken.
  6. 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.
  7. Enjoy!