Stuffed Poblano Peppers With Chicken, Beans, and Cheese

READY IN: 45mins
Recipe by AG0508

These are delicious, healthy, and surprisingly easy to make. But they look fancy! They are not spicy at all, so feel free to kick it up a notch if you like.

Top Review by CheCheCherie

WOW! This was great! I followed the recipe except I omitted the corn (personal taste) and used grilled fajita beef (what I had on hand). I have never seen a recipe like this using diced corn tortillas and I am amazed to say that I doubt I will fiddle with this recipe at all! Thanks for posting! :)

Ingredients Nutrition


  1. Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
  2. In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
  3. Spoon chicken mixture evenly among the 8 pepper halves.
  4. Top with cheese.
  5. Bake 20 minutes or until cheese is melted.

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