Prep 30 mins
Cook 30 mins
Chicken and cheese filled poblano peppers created for low carb diets, though anyone that likes a little spicy TexMex would enjoy these. Prep time includes roasting the peppers. Place them cut side down on a baking sheet and spray tops with no-stick cooking spray or lightly oil. Broil till skin looks browned in spots about 10 minutes, 6 inches from heating element.
- 2 boneless skinless chicken breasts
- onion powder
- garlic powder
- poultry seasoning
- 2 -3 ounces cream cheese, softened
- 2 -3 poblano peppers, cut in 1/2 and roasted (you can peel them if you like)
- 1 1⁄2 cups monterey jack cheese, shredded
- 1 tablespoon chopped cilantro
- 1⁄2 fresh jalapeno pepper, minced
- 1 scallion, chopped (about 2 T)
- Fry chicken in a bit of oil, sprinkling with any or all of the seasonings to taste.
- Put heat on low and cover fry pan, turning chicken occasionally till done.
- If there's some juice in the pan, after removing the chicken, cook on high heat till reduced to just a couple tablespoons or so and set aside.
- Remove chicken from pan and chop.
- Mix with cream cheese.
- Add jack cheese, cilantro, jalapeno, scallion and a little salt, and mix well.
- Place poblanos in a lightly greased baking dish cut side up and fill each with chicken mixture.
- If you have the reduced chicken broth, pour over peppers.
- Top each with a little or a lot of your favorite salsa, picante sauce or any Mexican tomato based sauce.
- We use just a tsp or so on each pepper because hubby is on Atkin's, and it's just enough to add the salsa flavor.
- Bake at 350 for anywhere from 20 to 45 minutes (depends on the size of the peppers, how warm the mix of chicken is, the size or type of pan) till heated through and a bit bubbly.
This was delicious! I love chiles rellenos too, so recipes with poblano peppers always catch my eye. I used "wheat meat" chicken substitute for the actual chicken, and I sort of ad-libbed on the spices. But I did make sure that I used tons of cheese and cilantro! This is a great recipe for experimentation, too; I think I'm going to try refried black beans as the filling sometime. Wonderful recipe, yogi - so glad I chose you for Pick A Chef! (Now I might try some of your recipes that have already been reviewed ...!)
Delish! I had to leave out the jalapeño cause I forgot to buy them so I sprinkled a bit of Cayenne into the chicken mixture. Might try leaving the peppers whole more like a stuffed pepper than a flat slab of pepper with chicken on top, but tasty either way. Thanks for sharing.
Tasty and delicious! I used chicken that had been grilled outdoors and just chopped it with the spices and let it simmer in a couple tablespoons of chicken broth. Yummy, yummy, yummy! This is an easy recipe and I'll be making it part of my rotation!