Chicken Stuffed Poblanos

I love this recipe because it helped me use up a bunch of leftover ingredients I had around from other recipe testing. I didn’t even need to go to the store! It was very straightforward and easy to put these chicken stuffed poblanos together. They were even quick enough for a busy weeknight! Best of all, they were really huge on flavor and low carb. My kind of dinner!

First, I prepped the poblano peppers. I removed one side of each of them and hollowed them out. That way they looked like little boats just waiting to be filled with goodness. Then I roasted them in lots of olive oil and seasoning to really bring out their flavor.
The chicken filling simmering for the chicken stuffed poblanos.
While the poblanos roasted, I worked on the chicken filling. Mushrooms, garlic, cilantro and lots of seasoning really enhanced the chicken. There was also some cream cheese to give a lovely creamy texture. I made sure to simmer everything together so that those gorgeous flavors married well. 
The chicken stuffed poblanos ready to go back into the oven.
Then it was time to assemble the chicken stuffed poblanos. I just stuffed the peppers with the filling before I topped them all with lots of cheese. Then they were ready to go back into the oven to melt the cheese and let everything meld together.

After the chicken stuffed poblanos were done in the oven, I just served them immediately! Those poblanos had a huge kick that I loved, but the cream cheese and shredded cheese kept it from being overpowering. They were so easy to make, and were pure spicy goodness to boot! Hope you all love them too. xoxo

Chicken Stuffed Poblanos
Chicken Stuffed Poblanos


5 from 1 vote
Chicken Stuffed Poblanos
Chicken Stuffed Poblanos
Prep Time
Cook Time
Total Time
Course: Main Course
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 8wholepoblano peppers
  • tomato infused olive oilfor roasting and sauteeing
  • hickory smoked sea saltas needed for seasoning
  • 4ozcremini mushroomsthinly sliced
  • 1bunchscallionsthinly sliced, white and light green parts
  • 2tablespoonsfresh cilantro leavesfinely chopped
  • 1/2teaspoonminced garlic
  • 1 3/4poundsboneless skinless chickendiced small
  • 1/2teaspoonred adobo seasoning
  • 1pinchcrushed red pepper
  • 1tablespoonchicken stock
  • 1tablespoontomato paste
  • 1/4cupvegetable cream cheese
  • shredded mexican cheese blendas needed for topping
  1. Pre-heat the oven to 350 degrees and line a sheet tray with aluminum foil. Prep the peppers by cutting off just one side, then the top on each of them. Scoop out all of the seeds so that you have 8 hollowed out little boats. Get the peppers onto the tray, then drizzle them with the tomato olive oil and sprinkle them all with salt. Get them into the oven to roast for 10 minutes.
  2. While the peppers roast, prepare the chicken filling. Heat up more tomato olive oil in a large skillet over medium high heat. Get the mushrooms into the pan to get soft first since they take the longest to cook for about 2 minutes. Then add the scallions, cilantro and garlic and let them get fragrant for a minute.
  3. Get the diced chicken into the pan next and let it cook through for 5 minutes. While it cooks season the mixture with additional hickory smoked sea salt, the red adobo seasoning and crushed red pepper. Then add the chicken stock, tomato paste and cream cheese and give the mixture a big stir. Let the chicken filling simmer for 10 minutes.
  4. The poblanos will be done roasting by this point, take them out so that they can cool enough to handle. When the chicken mixture is done simmering, stuff the poblanos with it to the brim. Then top each of the stuffed peppers off with a big handful of the shredded cheese. Get them back into the oven for 20 minutes to let the cheese melt and for everything to get bubbly.
  5. Once they're done, just take them out and serve the chicken stuffed poblanos immediately. Enjoy the spicy goodness!


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