Description
Comforting Chicken Stuffed Poblano Peppers filled with a savory mixture, perfect for weeknight dinners or family gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- ½ teaspoon dried cilantro
- 1 cup frozen corn
- 1 clove garlic, minced
- ½ medium onion, diced
- 4 large poblano peppers
- Juice of ½ lime
- 1 cup cooked rice
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon olive oil
- ½ teaspoon cumin
- 2 cups shredded Monterey jack cheese
- ½ cup sour cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.
- Stir in the shredded chicken, frozen corn, cooked rice, chili powder, paprika, cumin, cilantro, lime juice, and salt. Mix thoroughly until well combined.
- Carefully cut the tops off the poblano peppers and remove the seeds.
- Stuff each pepper generously with the chicken mixture and place them upright in a baking dish.
- Top the stuffed peppers with Monterey jack cheese.
- Bake them in the preheated oven for 25 to 30 minutes, or until tender and cheese is bubbly and golden.
- Serve hot, with a dollop of sour cream on top.
Notes
These peppers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican