I love this recipe because it helped me use up a bunch of leftover ingredients I had around from recipe testing. I didn’t even need to go to the store! It’s very straightforward and easy to put these chicken stuffed poblanos together, even on a busy weeknight. First, I pre-heated my oven to 350 and lined a sheet tray with foil. I prepped my poblano peppers by cutting off one side of them, and then the top. I scooped out the seeds to make them into little boats. The sides that I cut off were set aside to use whenever I needed them later (hellooo omelettes)! Then I drizzled them with my tomato infused olive oil, which was my latest and greatest find at my last trip to my favorite oil and vinegar shop. You can use regular or herb infused olive oil instead if you have it! I also gave the peppers a sprinkle of hickory smoked sea salt and then got them into the oven to roast for 10 minutes.
While the poblanos roasted, it was time to prepare the chicken filling. I heated up more tomato oil in a large pan over medium high heat. Mushrooms, scallions, chopped fresh cilantro and garlic went in to get soft and fragrant, then it was time for the chicken I had diced up. That cooked through with the veggies for about 5 minutes. While the chicken cooked I seasoned everything with more hickory smoked sea salt, red adobo seasoning and crushed red pepper. Then a little chicken stock, tomato paste and veggie cream cheese went in to complete it. I gave it all a big stir and let it simmer for 10 minutes to let the flavors all meld.
By this point the peppers were done so I took them out and let them cool enough to handle. Then when the chicken mixture was done, I stuffed the peppers well with it. The finishing touch was to top all of the peppers with a big handful of shredded cheese. I got the chicken stuffed poblanos back into the oven to melt the cheese and let everything get bubbly for about 20 minutes.
After the chicken stuffed poblanos were done in the oven, it was just a matter of getting them on a plate and serving! 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! The handy printable recipe is just below.