Best 2 Juanas Chicken Stuffed Poblanos Recipes

Embark on a culinary journey to savor the delightful flavors of Juanas' Chicken Stuffed Poblanos, a dish that harmoniously blends the vibrant essence of Mexican cuisine with the comforting warmth of a home-cooked meal. This recipe showcases a tantalizing combination of tender chicken, aromatic rice, tangy tomatillos, and a symphony of spices, all enveloped within the smoky embrace of roasted poblano peppers. Accompanying this main course are three equally delectable recipes: a refreshing Tomatillo Ranch Dressing, a vibrant Roasted Corn and Black Bean Salad, and a luscious Tres Leches Cake, the perfect sweet ending to your culinary adventure. Get ready to indulge your taste buds and create a memorable dining experience with Juanas' Chicken Stuffed Poblanos and its accompanying recipes.

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STUFFED POBLANO PEPPERS RECIPE

Stuffed Poblano Peppers Recipe image

Stuffed poblano peppers use simple ingredients and take just 25 minutes! This cheesy chicken stuffed poblano peppers recipe is full of Mexican flavors.

Provided by Maya Krampf

Categories dinner

Time 25m

Number Of Ingredients 9

Ingredients

3 large Poblano peppers
1 tbsp Unsalted butter
2 cloves Garlic ((minced))
2 cups Shredded chicken
1 14.5-oz can Diced tomatoes ((NOT drained))
2 tbsp Taco seasoning
3 oz Cream cheese ((cubed))
3/4 cup Cheddar cheese ((shredded))
Cilantro ((optional, for topping))

Steps:

Preheat the oven to 350 degrees F (177 degrees C).

Nutrition Facts : Calories 216 kcal, Carbohydrate 6 g, Protein 16 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 150 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN STUFFED POBLANO CHILES

Chicken Stuffed Poblano Chiles image

This is an attractive and tasty dish. These are not your ordinary stuffed peppers. Serve on top of saffron rice with a side salad for a spicy meal.

Provided by PaulaG

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 medium poblano chiles
1 large onion, finely chopped
2 -3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2-1 teaspoon seasoning salt
2 roma tomatoes, finely diced
1/2 cup mushroom, sliced
2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)
cooked saffron rice, 4 servings

Steps:

While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
Cook until onions begin to turn golden, stirring frequently.
Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
Pack the chicken mixture into chilies and push cheese into mixture along the slit.
Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
Serve on top of a bed of saffron rice.

Nutrition Facts : Calories 225.8, Fat 13.1, SaturatedFat 4.2, Cholesterol 51.2, Sodium 156.2, Carbohydrate 9.8, Fiber 1.8, Sugar 5, Protein 18.2

Tips:

Choose the right poblano peppers: Look for large, dark green poblanos with smooth skin. Avoid peppers with blemishes or bruises.
Roast the poblanos properly: Roasting the poblanos helps to bring out their flavor and make them easier to peel. To roast the poblanos, place them directly over a gas burner or under a broiler until the skin is blackened. Then, place the poblanos in a paper bag to steam for 15 minutes. Once they are cool enough to handle, peel off the skin.
Cook the chicken thoroughly: To ensure that the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
Use a variety of cheeses: For a more flavorful filling, use a combination of cheeses, such as cheddar, mozzarella, and cream cheese.
Serve the poblanos immediately: Poblanos are best served immediately after they are cooked. If you need to make them ahead of time, you can stuff and bake them, then reheat them before serving.

Conclusion:

Juana's Chicken Stuffed Poblanos is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful filling and crispy roasted poblano peppers, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting recipe, give Juana's Chicken Stuffed Poblanos a try. You won't be disappointed!