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
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Main Course
Servings: 4
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 8 whole poblano peppers
  • tomato infused olive oil for roasting and sauteeing
  • hickory smoked sea salt as needed for seasoning
  • 4 oz cremini mushrooms thinly sliced
  • 1 bunch scallions thinly sliced, white and light green parts
  • 2 tablespoons fresh cilantro leaves finely chopped
  • 1/2 teaspoon minced garlic
  • 1 3/4 pounds boneless skinless chicken diced small
  • 1/2 teaspoon red adobo seasoning
  • 1 pinch crushed red pepper
  • 1 tablespoon chicken stock
  • 1 tablespoon tomato paste
  • 1/4 cup vegetable cream cheese
  • shredded mexican cheese blend as needed for topping
Instructions
  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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