Chicken Stuffed Poblano Chiles

"This is an attractive and tasty dish. These are not your ordinary stuffed peppers. Serve on top of saffron rice with a side salad for a spicy meal."
 
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photo by loof751 photo by loof751
photo by loof751
photo by teresas photo by teresas
photo by teresas photo by teresas
photo by justcallmetoni photo by justcallmetoni
photo by PaulaG photo by PaulaG
Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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directions

  • While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
  • Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
  • In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
  • Cook until onions begin to turn golden, stirring frequently.
  • Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
  • Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
  • With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
  • Pack the chicken mixture into chilies and push cheese into mixture along the slit.
  • Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
  • Serve on top of a bed of saffron rice.

Questions & Replies

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Reviews

  1. Starrynews
    Delicious! I used pepperjack cheese and added a little bit of cumin and garlic powder. We really enjoyed these. Thanks for sharing!
     
  2. fotofrog
    This was fantastic! I changed it a little bit because I felt the filling was too bland and I didn't have mushrooms. I substituted fresh carrots finely chopped & cooked with onions & garlic. I added Cumin, Smoked Paprika & garlic powder. Didn't have Monterey Jack cheese so I substituted Mozzerella & Fiesta Pepper Jack. I will definitely be making this again.
     
  3. mama smurf
    Made for Spring PAC 2013 and what a winner!!! Definately going into my Favorites of 2013. I followed the instructions completely (next time I might use rotisserie chicken). Served with recipe#443115#443115 and a green salad. Thank you for posting.
     
  4. arshton123
    I am a bachelor who cares about my health. I must say these peppers are one easy, healthy, economic way to create an amazing dinner (healthy as long as you're doing some sort of anaerobic exercise)... My variation consists of a little bacon to add some depth (I don't add salt because of the bacon's salt content) and then top it with paprika before putting in the oven. It is EXCELLENT!! Low sodium, high protein, and leaves you feeling satisfied. Girls are impressed too ;) when its so simple
     
  5. CarolAT
    This recipe is a keeper. DH and I love Mexican food and this is one recipe we will be making again and again. I went the easy way on this recipe using a can of roasted and peeled poblano chiles and rotisserie chicken that I had on hand. I also used Pepper Jack cheese to stuff the peppers and served over Spanish rice. What a delicious dinner :) Thanks for posting this tasty recipe.
     
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Tweaks

  1. Courtneyk1221
    I modified this recipe a little, but it was absolutely fantastic!! My modifications: Rotel instead of tomatoes, cheddar cheese instead of monterey jack (it was all I had), some heavy cream toward the end (I wanted it creamier), and added cilantro and green onions toward the end of the simmering process. I also topped it with sour cream and more cilantro. It was INCREDIBLE!!!!
     

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I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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