Poblano Chicken Bundles
Experience a fusion of smoky, creamy, and savory flavors with these Poblano Chicken Bundles, a show-stopping dish that’s perfect for weeknight dinners or special occasions. Succulent chicken breasts are stuffed with a vibrant mixture of roasted poblano peppers, creamy cream cheese, and gooey Monterey Jack cheese, then wrapped in crispy, golden bacon for an irresistible bite. A touch of smoked paprika and garlic powder adds depth, while the optional garnish of fresh cilantro provides a refreshing finish. This recipe is a breeze to prepare, combining a quick stovetop sear with oven roasting to achieve perfectly cooked chicken with a melty, flavorful filling. Serve these bundles alongside a fresh salad or your favorite side dish for a meal that’s as satisfying as it is delicious. Perfect for fans of Tex-Mex-inspired dishes, these poblano-stuffed chicken bundles will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 pieces Poblano peppers
- 4 ounces Cream cheese, softened
- 1 cup Shredded Monterey Jack cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Bacon strips
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered on all sides. Place the peppers in a bowl and cover with plastic wrap or a lid for 10 minutes, allowing the steam to loosen the skins.
Peel the charred skin off the poblano peppers, remove the seeds and stems, and dice the peppers into small pieces. Set aside.
In a medium bowl, mix the softened cream cheese, shredded Monterey Jack cheese, diced poblano peppers, garlic powder, onion powder, smoked paprika, salt, and black pepper until well-combined.
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, without cutting all the way through.
Stuff each chicken breast with an equal portion of the cheese and poblano mixture, then fold the edges of the chicken to seal the filling inside.
Wrap each stuffed chicken breast with 2 strips of bacon, securing the ends with toothpicks if necessary.
Heat a large skillet over medium heat and add the olive oil. Sear each chicken bundle for 2-3 minutes per side, until the bacon is lightly browned and crispy.
Transfer the seared chicken bundles to the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the toothpicks (if used), garnish with fresh cilantro, and serve warm. Enjoy!
Nutrition Facts
Calories |
2501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.8 g | ||
| Protein | 277.9 g | 556% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1042 mg | 80% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2998 mg | 64% | |
*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.
