Stuffed poblano peppers with chicken and cream cheese

Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare.

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free

U.S. Metric

Ingredients

Ingredients

Directions

Preheat the oven to 350℉ (180℃).

Using gloves to protect your hands (or make certain to wash well afterwards and keep your hands away from your face).

Wash and then using a sharp paring knife make a slit down the side of each pepper from top to bottom.

Carefully cut away the seeds and membrane inside each pepper and rinse with water. Set aside.

Using a large non-stick skillet heat 2 teaspoons of oil over of medium high heat.

Add the chopped onions and garlic and cook stirring frequently until the onions are translucent and starting to turn golden.

Add the diced chicken (or leftover chicken meat) and cook (if the chicken is raw). Add the tomatoes and mushrooms.

Spray a 2 quart casserole dish with cooking spray.

Using olive oil, oil the outside of the poblano peppers and place them cut side up in the casserole.

Divide the chicken mixture and stuff into each pepper through the slit. Stuff the cheese into the chicken mixture of each pepper.

Cover and bake for 40 to 45 minutes. Remove the cover for the last 10 minutes of cooking.

Serve over a bed of mexican or saffron scented rice.

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• Chicken
• Mexican
• Main Dish
• Cheese
• stuffed

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Comments

Helen

Cooked a similar recipe before, it was good, the taste was definitely good, like this recipe's idea too, the cheesy chicken melts should be great.

• Reply

Nancy

Just made this awesome meal :)

• Reply

Qian

like every ingredients in this recipe and easy to make. saved in my favorites. Can't wait to try.

• Reply

lynn in ma

Love love love this! Can't wait to make.

• Reply

very good recipe.

I didn't see the tomatoes and mushrooms referenced outside of the ingredients, but i took a lead from the included photo. I sauteed the mushrooms, added about half the total to two poblanos, and put in a bit less that amount of diced, raw tomatoes.
I added the rest of the items to the rice bed.
The monterey jack is an awesome compliment to the poblanos. I may increase the heat of this sometime by dicing some hot peppers to stuff in too.

thanks for sharing this!

• Reply

This was a great recipe and easy to make. I used cheddar cheese instead of the Monteray as I had that on hand. Will make this one again.

• Reply

happyzhangbo

Troy. Great to hear that you enjoyed the recipe. Cheddar cheese sounds like a delicious alternative. Happy Cooking :)

• Reply

Mexico

I see no mention of peeling the poblanos and know the peel is very bitter. The recipe looks good but I would definitely blacken and peel the peppers first.

• Reply

We haven't noticed the rind/skin of the poblano being particularily bitter ourselves. If you do roast the poblanos before hand you may find the peppers lose their stucture and become more difficult to stuff. i.e. not able to hold their shape similar to roasted bell peppers. That being said, the charring would certainly add another layer of flavor! :)

sean

Sounds great I usually use ground chicken and add So I If I as well

• Reply

What can I substitute for mushrooms? Love this recipe, but mushrooms, not!

• Reply

Try black beans, should work well.

This looks amazing! Can't wait to try it!! Thanks for sharing

• Reply

I made this except are used cream cheese and I added taco seasoning mix. It was to die for, excellent you need to try it!!

• Reply

Cream cheese sounds like a yummy alternative. Thanks for sharing. Happy cooking :)

happyzhangbo

My Mexican friends would call this a Chili Releno.

• Reply

These are delicious. I added some taco seasoning for a bit more taste. They are better the next day for sure.

• Reply

United States

Can these be frozen?

• Reply

We have done that. But I would say why not, don't see a problem to freeze them. Hope this helps, and happy cooking :)

happyzhangbo

What is the carb count on this recipe?

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I tried making one wasn't sure if it would come out right but so glad,I did....awsome recipe will make more for sure...thanks for sharing

Poblanos have about 4-5 grams of carbs according to Carb Manager. Two diced Roma tomatoes equal about half a cup which divided is about 1gram per pepper. Overall this is a low carb meal at about 5-6grams of carbs. I plan to make this for my family as my husband and I limit our carbs to about 20g per day.

I find the Carb Manager app very handy when trying to break down the carb count in recipes. It’s a free app.

happyzhangbo

So happy to hear that you enjoyed the recipe. Hope that you will find more yummy recipes here. Happy Cooking :)

• Reply

Loved this recipe. I added cumin and chili powder because hubby and I like spicy! Used Mexican cheese blend as well as Monterey Jack...because it’s what I had on hand, thanks!

• Reply

I would blanch the Poblanos first. Can’t wait to try this recipe.

• Reply

I’ll use ground turkey instead.

This sounds great! I will put it on next week's menu. I love poblano peppers, although I must say that I've never heard anyone say to protect your hands when cutting up poblano peppers. They are usually quite mild.

• Reply

This is a favorite of ours! Thank you for the recipe. Can you make ahead and freeze?

• Reply

If I don’t have the fresh tomatos, I use canned tomatos, and it still turns out great. And I have serve it over cauliflower rice.
This recipe is made at our home probably every other week we love it.

• Reply

Jan

Can you add the rice into the stuffing? Can you use Hatch Green Chilis? We have some large ones here.

Do you have to peel poblanos before stuffing?

Do you have to peel the skin off poblano peppers?

Can you use poblanos without roasting?

How long to roast a poblano pepper in the oven?