Best 7 Poblanos Stuffed With Cheddar And Chicken Recipes

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Poblanos stuffed with cheddar and chicken is a hearty and flavorful dish that is perfect for a main course or a party appetizer. The poblano peppers are roasted until tender, then filled with a mixture of cooked chicken, cheddar cheese, and spices. The peppers are then baked until the cheese is melted and bubbly, for a dish that is both delicious and visually appealing.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

POBLANOS STUFFED WITH CHEDDAR AND CHICKEN



Poblanos Stuffed With Cheddar and Chicken image

Another good recipe from Fine Cooking. These could be made ahead of time and heated through in the oven at a later time or the next day.

Provided by CC G

Categories     Mexican

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large garlic clove, chopped
1 teaspoon dried oregano, crumbled
1 teaspoon ground cumin
generous pinch ground cinnamon
kosher salt
1 tablespoon olive oil
2 cups chicken, preferably dark meat, cook and shredded
1 1/2 cups rice, cooked (brown or white)
2 cups white cheddar cheese, sharp, grated
1/4 cup cilantro, fresh and chopped
1 tablespoon lime juice

Steps:

  • Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
  • Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
  • Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 teaspoons salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
  • Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Nutrition Facts : Calories 598.8, Fat 26, SaturatedFat 14.6, Cholesterol 69.3, Sodium 419.1, Carbohydrate 67.8, Fiber 2.9, Sugar 4.9, Protein 23.1

CHEESY POBLANO-STUFFED CHICKEN BREASTS



Cheesy Poblano-Stuffed Chicken Breasts image

Plain-Jane chicken gets a serious flavor boost in this Cheesy Poblano-Stuffed Chicken Breasts recipe.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. cooked chopped fresh mushrooms
2 Tbsp. chopped roasted poblano chiles
1 egg
1/4 cup chopped fresh parsley
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with cheddar, mushrooms and chiles. Press cut edges of pockets together to seal.
  • Whisk egg in pie plate. Combine parsley and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g

POBLANOS STUFFED WITH CHEDDAR AND CHICKEN



POBLANOS STUFFED WITH CHEDDAR AND CHICKEN image

Categories     Chicken

Yield r servings

Number Of Ingredients 14

4 large poblano chiles
2 med tomatoes, chopped
1/2 medium white onion, chopped
1 clove garlic, chopped
1 tsp dried oregano, crumbled
1 tsp ground cumin
pinch cinnamon
kosher salt
1 T olive oil
2 cups shredded cooked chicken
1 1/2 cups cooked brown rice
2 cups grated shar white cheddar (about 7 oz)
1/4 cup cilantro
1 T lime juice

Steps:

  • Position an oven rack about 4" from teh broiler and heat the broiler on high. ZLine a large rimmed baking sheet with foil. Slit the chiles from step to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return poblanos to the baking sheet. Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon and 1/w tsp salt in a food processor. Heat the oil in a 12 inch skillet over med heat. Add the puree and coook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 min. Remove the pan from heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will be exposed. Broil the peppers until the cheese is melting and the top is beginning to brown, abut 4 min. Top with remaining 1 cup cheese and broil until cheese is completely melted, about 2 min. Serve

JUANA'S CHICKEN-STUFFED POBLANOS



Juana's Chicken-Stuffed Poblanos image

Categories     Cheese     Chicken     Pepper     Tomato     Vegetable     Dinner     Monterey Jack     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

8 medium poblano chiles (1 1/4 lb)
1 large onion, finely chopped
1/2 tablespoon corn oil
1/4 cup water
2 plum tomatoes, finely diced
2 cups chopped cooked chicken breast meat
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice (2/3 cup)

Steps:

  • Roast chiles:
  • Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart). Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.
  • Make filling:
  • Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat.
  • Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
  • Stuff and bake chiles:
  • Preheat oven to 350°F.
  • Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
  • Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
  • Bake chiles in middle of oven until cheese is melted, about 30 minutes.

POBLANOS STUFFED WITH CORN AND CHEESE



Poblanos Stuffed With Corn and Cheese image

Make and share this Poblanos Stuffed With Corn and Cheese recipe from Food.com.

Provided by Debbwl

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

6 poblano chiles
2 teaspoons butter
2 teaspoons olive oil
1/2 cup scallion, sliced
2 teaspoons garlic
1 1/2 cups corn, frozen thawed
1/3 cup cilantro
6 ounces farmer cheese, crumbled
1/2 teaspoon salt
2 ounces cheddar cheese

Steps:

  • Heat broiler. Coat both a large baking sheet and a 9 x15 baking dish with cooking spray.
  • Place poblano on baking sheet and broil 5 inches from heat for 15 to 20 minutes, turning often to char evenly. Transfer to a bowl, cover and let cool 10 minutes.
  • Meanwhile, heat butter and oil in a large nonstick skillet over medium high heat. Add scallions and garlic; cook 1 to 2 minutes, stirring often, to wilt scallions. Add corn; cook 2 to 3 minutes then add cilantro. Remove from heat and stir in farmer cheese and salt.
  • Heat oven to 350*F. Carefully remove the loosened chard skin from the poblanos. Cut in half lengthwise; remove core and seeds. Arrange poblano in baking dish in single layer. Fill each with about 1/2 cup corn mixture.
  • Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.

Nutrition Facts : Calories 141, Fat 6.7, SaturatedFat 3.1, Cholesterol 15.3, Sodium 362.4, Carbohydrate 15, Fiber 1.8, Sugar 4.8, Protein 7.7

Tips:

  • Choose the right poblano peppers: Look for poblano peppers that are firm and have smooth, unblemished skin. Avoid peppers that are soft or have wrinkles.
  • Roast the poblano peppers properly: Roasting the poblano peppers is an essential step in this recipe. Roasting brings out the peppers' flavor and makes them easier to peel.
  • Be careful when handling the peppers: Poblano peppers can be spicy, so it's important to wear gloves when handling them. If you do get chili oil on your skin, wash it off with soap and water immediately.
  • Don't overcook the chicken: The chicken should be cooked through, but not overcooked. Overcooked chicken will be dry and tough.
  • Use a good quality cheddar cheese: The cheddar cheese is one of the main ingredients in this recipe, so it's important to use a good quality cheese that melts well.
  • Serve the poblano peppers immediately: Poblano peppers are best served immediately after they are cooked. This will ensure that they are hot and crispy.

Conclusion:

Poblano peppers stuffed with cheddar and chicken is a delicious and easy-to-make dish that is perfect for a party or a weeknight dinner. This recipe is sure to be a hit with your family and friends.

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