Chicken Stuffed Poblano Chiles
Ready to spice up your dinner rotation? These Chicken Stuffed Poblano Chiles are a vibrant fusion of smoky, savory, and cheesy flavors that will leave your taste buds dancing. Perfectly roasted poblano peppers are filled with a hearty mixture of shredded chicken, fragrant spices, fluffy rice, and melty cheddar and Monterey Jack cheeses. A luscious tomato and chicken broth sauce ties it all together, while a squeeze of fresh lime adds a tangy finishing touch. This comforting dish is oven-baked to bubbly perfection and makes for an impressive yet surprisingly simple meal. Whether you're craving a weeknight upgrade or a crowd-pleasing showstopper, these stuffed chiles are sure to deliver!
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Recipe Information
Ingredients
- 6 whole Poblano chiles
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cooked rice
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.25 cup, chopped Fresh cilantro
- 1.5 cups Tomato sauce
- 0.5 cup Chicken broth
- 1 whole, cut into wedges Lime
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano chiles on a baking sheet and roast them in the oven for 12-15 minutes, turning once, until the skins blister. Remove from the oven and transfer the chiles to a bowl. Cover with plastic wrap or a lid to let them steam for 10 minutes. This will make the skins easier to peel.
While the chiles are steaming, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Add the chicken breasts to the skillet and season with cumin, chili powder, salt, and black pepper. Cook for 6-8 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and let it cool slightly before shredding it with two forks.
In a large bowl, combine the shredded chicken, cooked rice, half of the shredded cheddar cheese, half of the shredded Monterey Jack cheese, and the chopped cilantro. Mix everything together thoroughly.
Peel the blistered skins off the poblano chiles and carefully make a lengthwise slit in each chile. Remove the seeds and membranes, being careful not to tear the chiles.
Stuff each chile with the chicken and rice mixture, then place them in a baking dish.
In a small saucepan, combine the tomato sauce and chicken broth. Heat over medium heat until warmed through, then pour the sauce evenly over the stuffed chiles in the baking dish.
Sprinkle the remaining cheddar and Monterey Jack cheeses over the top of the chiles.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Serve the stuffed poblano chiles hot, garnished with extra cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 323 mg | 25% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
