I often make a double batch because the leftovers are just as good as the freshly made peppers. These stuffed poblanos are bursting with flavor! The combination of peppers, shredded chicken, and melted cheese is phenomenal. And while it may look like a complex recipe, it’s easy, especially if you use pre-cooked chicken.
Ingredients
Recipe Card
Olive oil: I love cooking with this flavorful oil. You can also use avocado oil. Poblano peppers: They are widely available in supermarkets, usually in an area dedicated to spicy chile peppers. Tomatoes: Try to pick red, ripe-yet-firm tomatoes. Onion and garlic: It’s fine to use jarred minced garlic, although freshly minced tastes better. Seasonings: I use kosher salt, dried oregano, and ground cumin. Shredded cooked chicken breast: You can also use shredded rotisserie chicken. Just make sure to remove the skin. Its texture won’t work in this recipe. Shredded cheeses: I use mozzarella and cheddar. Cilantro: Fresh cilantro adds a great flavor to this dish.
You start by prepping the poblanos. Remove a thin layer from their top, remove the seeds and membranes, then cut a slit down their side. Cook tomatoes, onions, garlic, and spices in olive oil. Remove the pan from the heat and mix in cooked shredded chicken, mozzarella, and cilantro. The last step is to sprinkle cheddar cheese on top of the peppers and broil them to melt the cheese. As you can see in the photo below, when filming the video for this recipe, I used three medium peppers and four small ones (that’s what was available at the farmers’ market) and baked them all together for 30 minutes. They all turned out great! When I serve these peppers as a main course, I add a simple side such as:
Arugula salad Tomato salad Cucumber salad Steamed broccoli Microwave broccoli Sauteed spinach
To freeze the leftovers, place them on a wax-paper-lined platter, not touching, until they are frozen, and then transfer them to freezer bags (in a single layer). You can keep them in the freezer for up to three months. Thaw them overnight in the fridge before reheating them in the oven or microwave. Make-ahead tip: If making these peppers ahead of time, it’s best to make them without the cheddar topping and add the cheese before reheating.
