Chicken Stuffed Poblano Peppers
Servings 4
Equipment
- Baking Sheet
- Large 9x13-Inch Baking Dish
Ingredients
Roasted Vegetables:
- 4-5 baby red and orange bell pepper cored, seeded, and flattened
- 1 jalapeno cored, seeded, and flattened
- 2 green onions
Cilantro Lime Sour Cream Sauce:
- 1 cup of sour cream
- 2 tbsp yellow onion finely minced
- 2 tbsp fresh cilantro finely chopped
- Juice & zest of one lime
- Sea salt and fresh cracked pepper to taste
Shredded Chicken:
- 3 cups of leftover roasted chicken meat shredded
- Diced roasted peppers and green onions from above
- 2 tbsp yellow onion finely minced
- 2 tbsp olive oil
- 1 clove of garlic minced
- Juice & zest of 1 lime
- Sea salt and fresh cracked pepper to taste
Remaining Ingredients:
- 4 poblano peppers
- Cheddar cheese shredded
- Cilantro chopped
- Salsa
- Guacamole
- Hot sauce
Instructions
- Roast the vegetables by positioning the oven rack close to the broiler and heat the broiler. Cover a baking sheet with foil (for easier clean-up).
- Place the cored, seeded, and flattened peppers skin side up on a baking sheet along with the green onion.
- Broil until peppers are blackened (make sure to watch the green onions so they don't burn, remove from the oven when they are soft).
- Transfer the peppers to a small bowl, cover with plastic wrap, and let cool for 10 minutes.
- Dice the green onions into small pieces. Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely into pieces.
- Prepare the cilantro lime sour cream sauce by combining the sour cream, onion, cilantro, and lime juice & zest, then mix thoroughly. Cover and place in the refrigerator until you need it.
- Prepare the chicken mixture by combining the chopped roasted chicken with the diced roasted vegetables, onion, olive oil, minced garlic, lime juice & zest, sea salt, and freshly cracked pepper to taste. Mix all ingredients thoroughly.
- Roast the peppers by placing them on the same foil-lined baking sheet.
- Place under the broiler until all sides of the peppers are blackened.
- Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin very carefully; gently make a slit from the stem down the center to remove the seeds.
- Preheat the oven to 350 degrees. Coat a glass 9x13-inch baking dish with olive oil cooking spray.
- Place the roasted peppers in the baking dish.
- Carefully stuff each pepper with the chicken mixture.
- Spread a dollop of cilantro-lime sour cream sauce over the chicken, then top with shredded cheddar cheese.
- Bake the stuffed peppers by placing them in the oven and bake uncovered for 15 minutes, or until the chicken is warmed through and the cheese is melted.
- Serve with guacamole, fresh salsa, and hot sauce. Enjoy.