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Recipe

Poblanos Stuffed with Cheddar and Chicken

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

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Reviews (45 reviews)

  • authoritay | 02/23/2021

    This was an amazing dish. We had leftover spatchcock smoked chicken from the weekend so I used that. I cut the recipe in half (I was only feeding my wife and I), added a whole jalapeño (no seeds or veins) to the tomato/garlic/onion puree, doubled up on the chicken, and used a good amount of cinnamon. Also, once plated and served, added Peruvian green sauce on the side. Wow. Just wow. Paired it with a DeLormier 2018 chardonnay, and both of us are sitting here mad at me that I only made enough for dinner tonight. A fantastic recipe that's easy to riff on to make it your own.

  • NIlleb | 03/25/2019

    This is a great recipe. It makes a wonderful vegetarian meal with black beans. The seasonings are wonderful.

  • KimAnn | 03/02/2019

    This recipe is a keeper! I added 1/4 tsp of cayenne to the puree mix, used chicken from a rotisserie chicken and used a can of drained diced tomatoes in place of fresh ones (the ones at the grocery store in February are horrible). We loved it.

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