For an easy weeknight meal that’s low carb, gluten-free and, most importantly, ridiculously tasty, look no further than Chicken and Cheese Stuffed Roasted Poblanos.
I’ve been eating low carb for a few months now and, I have to say, the only thing that eases the pain of giving up bread is the promise of all the cheese I can eat. I’ve developed some outstanding recipes lately, but I’ve also eaten a lot of iterations of the chicken and cheese combo. One of my favorite way to showcase those two staples is alongside poblano peppers (you might remember Cheesy Chicken Poblano Dip or Pasta in Roasted Poblano Cheddar Cream Sauce). Considering my love for poblanos, stuffing them with a filling mixture of cheese, chicken, spices, and cheese is a natural fit.
Sometimes it feels like eating healthier means spending a ton of extra time in the kitchen, which is why these effortless Chicken and Cheese Stuffed Roasted Poblanos are especially popular in my house. They’re easy enough to throw together for lunch, but hearty enough to make a satisfying supper. Add to that the endless filling possibilities, and you’ve got a recipe that’s likely to snag a regular spot in your dinner rotation.
Chicken and Cheese Stuffed Roasted Poblanos
4 poblano peppers
2 cups chicken, cooked and shredded
1/2 cup sour cream
1/2 cup salsa
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt
pinch red pepper flakes
2 cups shredded cheese, divided
Toppings (salsa, sour cream, green onions, etc.)
Begin by roasting the peppers: put peppers on a baking sheet and place under the broiler. Broil them until they’re charred black all over (you may need to turn the peppers). Remove the roasted poblanos from the oven and place in a large bowl. Cover the bowl with plastic wrap and allow the peppers to sit for ten minutes.
Preheat oven to 350 degrees. Working one at a time, remove the peppers from the bowl and peel off the charred skin. The peppers will be flimsy at this point, so be careful not to break through them. Cut a slit down one side of each pepper and use a spoon or your fingers to carefully remove the seeds. Arrange all four peppers in a large cast iron skillet.
In a large bowl, combine shredded chicken, sour cream, salsa, cumin, garlic powder, salt, red pepper flakes, and one cup of cheese. Mix everything together and spoon a quarter of the mixture into each pepper. You want the poblanos to be really full, so make to push the filling into all the nooks and crannies. Sprinkle the remaining cheese evenly over each stuffed pepper and then bake for 15 to 20 minutes, until cheese on top is completely melted.
If desired, turn on broiler for a minute or two to make cheese golden (if you do this, watch the peppers carefully to ensure the cheese doesn’t burn). Remove peppers and serve warm with desired toppings.
- Spice up the chicken filling by adding whatever veggies and seasonings you prefer.
- These stuffed peppers will keep in the refrigerator for up to three days. Simply take a stuffed but unbaked pepper and place it in a sealed container. To prepare, follow baking instructions above.
More Poblano Recipes
- Pasta in Roasted Poblano Cheddar Cream Sauce
- Cheesy Chicken Poblano Dip
- Roasted Poblano and Onion Quesadilla