Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Poblanos Stuffed with Cheddar and Chicken

Scott Phillips

Servings: 4

These are not the stuffed peppers of your childhood—they’re better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover roasted chicken and cooked rice speeds up the already quick prep.

Ingredients

  • 4 large poblano chiles
  • 2 medium tomatoes, chopped
  • 1/2 medium white onion, chopped
  • 1 large clove garlic, chopped
  • 1 tsp. dried oregano, crumbled
  • 1 tsp. ground cumin
  • Generous pinch ground cinnamon
  • Kosher salt
  • 1 Tbs. olive oil
  • 2 cups shredded cooked chicken, preferably dark meat
  • 1-1/2 cups cooked brown or white rice
  • 2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
  • 1/4 cup chopped fresh cilantro (including some tender stems)
  • 1 Tbs. lime juice

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 125
      Sodium (mg): 570
      Carbohydrates (g): 28
      Fiber (g): 5
      Protein (g): 37

Preparation

  • Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.

    Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

    Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

    Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Jícama, Radish, and Pickled Shallot Salad with Feta is the perfect way to start this meal.

Reviews

Rate or Review

Reviews

  • KatieQ | 12/14/2016

    Simply delicious! Have made it a few times now and it is always a big hit.

  • Bodiethebeagle | 10/13/2016

    The best poblano stuffed peppers we have ever had. Will definitely make again.

  • Jason123 | 08/16/2016

    I have put off making these as I find most stuffed peppers to be tasteless. This, however, knocks it out of the park. Really flavourful. Don't forget the lime juice. it puts it over the top.

  • User avater
    luv2cook | 02/24/2016

    Have made this numerous time and we loved it here at home...Tried them out for my new client, one is 1st generation Mexican American, and it brought here back home to LA in her Mom's kitchen, a few medications of turning up the heat with jalapeo, poached chicken thighs, fire roasted corn & tomatoes, great reviews from the client and my own family! Recipe is great as it stands for those who want to try as written!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks