Stuffed Poblano Peppers
Flavorful Mexican shredded chicken stuffed into roasted poblano peppers then drizzled with jalapeno crema. Topped with cotija cheese and fresh cilantro.
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Servings: 6
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.