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STUFFED POBLANO PEPPERS

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Embark on a culinary journey with these Stuffed Poblano Peppers: a dazzling fiesta of flavors and colors that will transport your taste buds to the heart of Mexico! Contrary to their sophisticated appearance, crafting these stuffed poblanos is surprisingly straightforward, ensuring a delightful experience in your kitchen. Bursting with a phenomenal combination of peppers, succulent shredded chicken, and luscious melted cheese, this dish promises to be the star of any gathering.

Ingredients Needed:

Prepare to be mesmerized by the symphony of flavors from the following carefully selected ingredients:

Olive Oil: Infuse a delightful flavor with this aromatic oil. Alternatively, opt for avocado oil with its higher smoke point and neutral taste.

Poblano Peppers: Widely available, these peppers can be found in the spicy chili section of most supermarkets.

Tomatoes: Select red, ripe-yet-firm tomatoes for a burst of freshness.

Onion and Garlic: Elevate the dish with the aromatic duo. Freshly minced garlic is preferred for optimal taste.

Seasonings: Kosher salt, dried oregano, and ground cumin bring a harmonious blend of spices.

Shredded Cooked Chicken Breast: Tender and juicy, cooked to perfection. Consider using shredded rotisserie chicken, sans skin, for added convenience.

Shredded Cheeses: A decadent mix of mozzarella and cheddar adds a creamy richness to the filling.

Cilantro: The fresh, vibrant essence of cilantro contributes to the overall flavor profile.

Recipe Variations:

Ground Beef Swap: Opt for a pound of cooked and drained ground beef in lieu of chicken for a robust twist.

Cheese Blend Experiment: Instead of mozzarella, explore softened cream cheese or a shredded Mexican cheese blend for an indulgent alternative.

Cheese Variety: Embrace the richness of Fontina, Asiago, or Provolone as alternate melty cheese options.

Bell Pepper Option: For those averse to spice, swap poblano peppers for bell peppers in this versatile recipe.

Smoked Paprika Addition: Elevate the spice profile with a teaspoon of smoked paprika for an extra layer of flavor.

Cilantro Substitution: If cilantro isn’t to your liking, parsley can step in seamlessly.

How To Make:

Prepping the Poblanos:

Gently remove the top layer of the poblano peppers.

Clear the seeds and membranes from within.

Cut a precise slit down the side, ensuring careful handling of the delicate peppers.

Cooking Alchemy:

In a culinary symphony, sauté tomatoes, onions, garlic, and spices in a drizzle of olive oil.

Off the heat, blend in the cooked shredded chicken, mozzarella, and the aromatic touch of cilantro.

Stuffed Perfection:

Generously fill the prepared poblanos with the flavorful chicken mixture.

Arrange them in a broiler-safe pan, ready to be transformed into culinary masterpieces.

Baking Brilliance:

Allow the stuffed poblanos to bake until perfection is achieved.

A final touch of shredded cheddar, followed by a quick broil, unveils a cheesy crescendo.

Pro Tips:

For a twist, experiment with pepper sizes—consider using small peppers for a bite-sized version or mix different sizes for a visually stunning presentation.

Serving Suggestions:

Whether presented as a delightful appetizer or the centerpiece of a meal, these stuffed poblano peppers shine. Enhance the experience with optional toppings such as salsa, sour cream, or guacamole. Pair them with a simple side like arugula salad, tomato salad, cucumber salad, steamed broccoli, microwave broccoli, or sautéed spinach.

Storing The Leftovers:

Seal the deliciousness in an airtight container and refrigerate leftovers for 3-4 days. Reheating is a breeze—microwave at 50% power or warm in a 300°F oven.

Frequently Asked Questions And Queries:

How to Roast Poblano Peppers?

Preheat the oven to 450°F and roast the peppers on a baking sheet for 10-15 minutes.

Alternatively, roast directly on an open flame or grill, turning until charred.

Peel off the skin after roasting, enhancing flavor while altering texture.

Freezing Stuffed Peppers:

Cook according to the recipe, cool, and freeze individually in freezer-safe containers.

Reheat in the microwave at 50% power for 7 minutes, adjusting as needed.

Bell Peppers Substitution:

If poblano peppers aren’t your preference, bell peppers make an excellent alternative.

Gluten-Free Assurance:

This recipe is naturally gluten-free; however, check labels if using a meat substitute.

Chile Rellenos Distinction:

While akin to stuffed peppers, these poblano delights differ from traditional Chile Rellenos, offering a unique meat and cheese-stuffed experience.

STUFFED POBLANO PEPPERS

0.0 from 0 votes
Recipe by admin Course: MainCuisine: Mexican
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

300

kcal
Resting time

5

minutes
Total time

55

minutes

Stuffed Poblano Peppers Bliss

Ingredients

  • Olive oil spray

  • 4 poblano peppers (medium-sized, 1 pound total weight with refuse, 12 ounces cleaned weight)

  • 1 tablespoon olive oil

  • 2 tomatoes (medium, diced – 10 ounces)

  • ½ onion (medium, diced – 4 ounces)

  • 1 tablespoon fresh garlic (minced)

  • 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other salt)

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 2 cups cooked chicken breast (shredded – 10 ounces)

  • 1 cup part-skim mozzarella (shredded – 4 ounces)

  • ½ cup cilantro (chopped)

  • ½ cup sharp cheddar (shredded – 2 ounces)

Directions

  • Preheat & Prepare:
    Preheat the oven to 400°F. Line a large, rimmed, oven, and broiler-safe baking sheet with foil and spray with oil.
  • Prepare Poblanos:
    Rinse and dry poblanos. Cut off a thin slice from the tops, remove cores, and seeds. Cut a slit down the side of each pepper. Set aside.
  • Create the Filling:
    Heat olive oil in a skillet. Add tomatoes, onion, garlic, salt, oregano, and cumin. Cook until liquids evaporate. Off heat, stir in chicken, mozzarella, and cilantro.
  • Stuff & Bake:
    Fill poblanos generously, ensuring no spillage. Place on the baking sheet, slit side up. Lightly spray with olive oil. Bake until soft and charred, approximately 30 minutes.
  • Cheesy Finale:
    Switch to broil. Top peppers with cheddar, placing it on the open slit. Broil 6 inches below the heating element until cheese melts (1-2 minutes).
  • Rest & Serve:
    Allow the peppers to rest for 5 minutes before serving.

Notes

  • Use gloves while handling poblano peppers.
  • Consider adding smoked paprika for an extra layer of flavor.
  • Experiment with different pepper sizes or substitute bell peppers for a personalized touch.
  • Leftovers can be refrigerated for 3-4 days. Reheat in the microwave or a 300°F oven at 50% power.

Nutrition Facts

  • Total number of serves: 1
  • Calories: 300kcal
  • Carbohydrates: 14g
  • Protein: 28g
  • Fat: 15g
  • Sodium: 547mg
  • Fiber: 2g
  • Sugar: 3g

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