Poblanos Stuffed with Cheddar and Chicken
Elevate your weeknight dinner game with these irresistible Poblanos Stuffed with Cheddar and Chicken! This flavor-packed recipe brings together smoky, roasted poblano peppers filled with a creamy, cheesy mixture of shredded chicken, sharp cheddar, and cream cheese. Seasoned with bold spices like cumin, chili powder, and garlic, these stuffed peppers deliver the perfect balance of smokiness, spice, and richness. Easy to prepare in just 40 minutes, this dish is ideal for a satisfying family dinner or as a show-stopping appetizer. Garnish with fresh cilantro for a burst of color and freshness, and serve warm for a comforting, crowd-pleasing meal. Perfect for anyone looking for a low-carb, gluten-free option brimming with Tex-Mex flavor!
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Recipe Information
Ingredients
- 4 pieces Poblano peppers
- 2 cups Cooked shredded chicken
- 1.5 cups Sharp cheddar cheese, shredded
- 4 ounces Cream cheese, softened
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the poblano peppers and pat them dry. Cut a slit lengthwise on each pepper and carefully remove the seeds and membranes, keeping the peppers intact.
Brush the poblano peppers lightly with olive oil and place them on a baking sheet. Roast them in the preheated oven for about 10-12 minutes, flipping halfway through, until the skins are slightly blistered and softened. Remove from the oven and allow them to cool slightly.
In a large mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, garlic powder, cumin, chili powder, salt, and black pepper. Mix until all ingredients are evenly incorporated.
Carefully stuff each roasted poblano pepper with the chicken and cheese mixture, being gentle so as not to tear the peppers.
Place the stuffed peppers back on the baking sheet. Bake in the oven for an additional 10-12 minutes, or until the filling is heated through and the cheddar cheese is melted and bubbly.
Remove the peppers from the oven and let them cool for 2-3 minutes. Garnish with chopped fresh cilantro if desired.
Serve warm and enjoy your Poblanos Stuffed with Cheddar and Chicken!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 21.0 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1455 mg | 112% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2661 mg | 57% | |
*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.
