Description

These stuffed poblano peppers are filled with tender shredded chicken, bold spices, salsa, and gooey cheese, then baked until perfectly tender. A flavorful and simple Mexican-inspired dish that’s ideal for busy weeknights or a delicious homemade dinner!

Ingredients

4 large poblano peppers
2 cups shredded cooked chicken (store-bought rotisserie chicken works well)
1 cup shredded cheese (such as Monterey Jack or cheddar)
1/2 cup salsa
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the Peppers: Slice each poblano pepper lengthwise, removing the seeds and membranes. Place them on the prepared baking sheet.
Make the Filling: In a bowl, mix together shredded chicken, cheese, salsa, cumin, chili powder, salt, and pepper until well combined.
Stuff the Peppers: Fill each pepper generously with the chicken mixture.
Bake: Bake for 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
Serve: Garnish with chopped cilantro and serve warm. Pairs great with rice, beans, or salad.

Notes

You can use a mix of cheeses for extra flavor.
For a spicier kick, add a bit of diced jalapeño to the filling.
These are great for meal prep and reheat well.