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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
  • 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
  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!