Best 3 Chicken Stuffed Poblano Peppers Recipes

CHICKEN AND GREEN CHILI ENCHILADAS AND STUFFED POBLANO PEPPERS

Steps:

• Core the stem and seeds, keeping the poblano peppers whole. Place poblano peppers on top rack of grill away from direct flame. Roast, turning frequently, while the skin blisters, but be careful it does not burn. When the skin evenly blisters and turns a light brownish color, remove and place in a tightly closed paper bag until ready to use (at least 10 min). They should be soft, but retain their shape. Next, take the boneless chicken thighs and coat with garlic powder, and grill on the cooler part of the flame, careful to turn them so that they are grilled but not charred. Cook until tender but slightly underdone. Remove from the grill and allow to cool. Place enough olive oil in a skillet to thinly coat the bottom. Cook the chopped onions, tomatoes, jalapeños, green chilis, & garlic powder (to taste) over low heat until caramelized. After the ingredients have begun to caramelize, reduce heat and add El Phoenix hot sauce. This should reduce to a mush. After the poblanos have cooled, remove the blistered skin (should be easy). What should remain is an easy to handle, but somewhat rigid pepper. Cut the chicken into bite-sized cubes, and divide it into two piles, one slightly larger. Place a small amount of cheese, then 1/3 of the chicken from the smaller pile, some onion-tomato mix, and some cheese into each of the poblano peppers. Place chicken from the larger pile into a line in the center of the tortillas, with some of the onion-tomato mix, and some cheese. Roll them, leaving both ends open. Place in pan with peppers, leaving some space between the enchiladas. Set the enchiladas on their seams, so they do not unroll while baking. Pour the entire contents of the enchilada sauce over the enchiladas and poblanos, allowing the sauce to completely cover them. Take the remaining cheese and sprinkle over the top of the entire mixture. Place in the preheated oven, and cook for 30 - 35 minutes or until done. Once finished, the meal should be hot, bubbling and roasted.

CREAMY STUFFED CHICKEN POBLANO PEPPERS

Steps:

• 1. These are some of the main ingredients for the stuffed poblano peppers. I had to use an additional cream cheese. Pre heat oven to 375 degrees F. I chopped these two peppers to go into the filling for flavor.
• 2. Add olive oil to a medium skillet and add chopped peppers onions and garlic, I USED A FOOD PROCESSOR. and heat over medium high heat until mixture is transparent about 5-7 minutes, then add to a large bowl and allow to cool somewhat.
• 3. Once cooled add in the softened cream cheese, and chopped roasted red peppers, to a large bowl, stir to mix together.
• 4. Cook chicken till tender by adding to a large pot of water, adding spices of your choice and cook till tender, once fully cooked, remove from heat, allow to cool, remove skin and bones.
• 5. Then chop or shred chicken according to your personal preference. NOTE, I AM SURE YOU CAN USE COOKED GROUND BEEF AS WELL IN THIS DISH.
• 6. Add 1 cup of shredded cheese to cooked pepper mixture, then add in shredded chicken, and stir to mix together.
• 7. Add in spices, then taste and adjust seasoning according to your personal preference. Remove top from peppers, then slit down the middle leaving an opening for peppers to be filled with chicken & cheese filling. Fill each pepper, then place in a greased casserole dish large enough to accomodate all the stuffed peppers.
• 8. Now add in the can of un drained diced tomatoes, spreading evenly in casserole dish. Cover dish tightly with a lid or foil, then place in oven and bake in preheated 375 degree F oven for 50 minutes, then remove foil from dish, and top each pepper with remaining shredded cheese. Return to oven until cheese melts. About 10 minutes.
• 9. Remove from oven allow to cool at least 10 minutes then serve as desired. Note additional peppers can be used to stuff for more servings. My peppers were overly stuffed.

CHICKEN STUFFED POBLANO PEPPERS

Steps:

• 1. Cut poblano peppers in half so you can put chicken mixture on top. The peppers will not be stuffed like the fried ones.
• 2. Mix chicken, jalopenas,cilantro, cream cheese, salsa and 1 cup of the cheddar cheese together. Put mixture on top of the peppers and place on a baking sheet.
• 3. Top with the remaining cheddar cheese.
• 4. Bake at 350 degrees covered loosely with foil for 30 mins. Remove foil and bake another 30 mins. Serve with salsa and sour cream on the side. I like to serve this with baracho beans and spanish rice