Stuffed Poblano Peppers feature flavorful Mexican shredded chicken stuffed into roasted poblano peppers then drizzled with jalapeno crema. Top it with some crumbled cotija cheese and fresh cilantro for a delicious and healthy dinner.
We spent a weekend in Woodland Park, Colorado to celebrate my daughter Atley’s 3rd birthday. All of her grandparents came to celebrate this joyous occassion. She became a little overwhelmed by all the presents, cake, and singing happy birthday. After lighting the birthday candle on her confetti sprinkle cake we all began to sing. She then ran away, cried, and screamed as loud as possible. I’m talking a full-on toddler tantrum! After a little while, she calmed down and was able to enjoy her cake and ice cream. It is never a dull moment with toddlers and you never know when a toddler tantrum will strike. The rest of the weekend was great though. Here is a picture of the birthday girl in a happier moment by the firepit.
Mexican Shredded Chicken
Mexican shredded chicken is the stuffing for the poblano peppers. It is a super simple recipe made in the Instant Pot or Crockpot. Make it ahead of time for a quick and easy weeknight dinner. Here is the recipe for Mexican Shredded Chicken.
Are Poblano Peppers Spicy?
Poblano peppers are fairly mild with just a slight spiciness. I have noticed a little more heat towards the stem where the seeds are and you may feel more heat if you eat the seeds. But overall a more mild pepper. On a pepper heat scale, they fall between a bell pepper and jalapeno pepper. This makes them a great pepper to stuff!
Ingredients in Chicken Stuffed Poblano Peppers
How to Make Chicken Stuffed Poblano Peppers
- First, make the Mexican Shredded Chicken (this can be made ahead).
- Spray the baking with nonstick cooking spray. Place poblano peppers on the baking sheet and spray with nonstick cooking spray.
- Cook for 15 minutes. Allow peppers to cool for a few minutes. Cut the peppers lengthwise then remove the inner stem and seeds (feel free to cut off the whole top if it’s easier).
- Stuff the pepper with the shredded chicken. Place back in the oven and roast for approximately 20 minutes or until peppers are tender and blistered.
- Serve drizzled with jalapeno crema, cotija cheese, and cilantro.
Ingredients in Jalapeno Crema
For a thinner sauce use light sour cream and for thicker, use regular sour cream. Plain Greek yogurt may also be used.
How to Make Jalapeno Crema
Place sour cream, jalapeno, lime juice and zest, garlic, and salt in a small blender or food processor. Pulse until smooth. Transfer to a condiment bottle to drizzle on if desired.
Storage
Store in an airtight container in the refrigerator for 4-5 days. The peppers may be stuffed and frozen in a Ziploc bag for up to 3 months.
More Recipes:
Stuffed Poblano Peppers
Equipment
- Baking Sheet
- blender or food processor
Ingredients
- 4-6 poblano peppers
- Mexican Shredded Chicken See Recipe Notes below for the link to the Recipe
Jalapeno Crema
- 1 cup sour cream
- 1 jalapeno pepper deseeded and diced
- 1 small lime zest and juice
- 1 clove garlic
- ½ tsp salt
- cotija cheese and fresh cilantro garnish
Instructions
- Make the Shredded Mexican Chicken (see recipe notes for link to the recipe). Chicken can be made a head.
- Preheat oven to 400°F.Wash and dry the poblano peppers. Spray the baking sheet with nonstick cooking spray. Place poblano peppers on the baking sheet and spray them with nonstick cooking spray. Cook 15 minutes. Allow peppers to cool for a few minutes. Cut the peppers lengthwise on the top of the pepper only then remove the inner stem and seeds (you can cut off the whole top then slice lengthwise if it's easier).
- Stuff the peppers with the shredded chicken.Place back in the oven and roast for approximately 20 minutes or until the peppers are tender and blistered.
- Meanwhile, make the crema. Place sour cream, jalapeno, lime juice and zest, garlic, and salt in a small blender or food processor. Pulse until smooth.
- Drizzle poblano peppers with crema then top with cotija cheese and fresh cilantro.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
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