1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (350g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon seasoning salt
Calories 224
Calories from Fat 110		(49%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 125mg		5%
Potassium 477mg		13%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 1.7g	6%
	Sugars 5.0g
Protein 19.2g		38%
detailed view... how is this calculated?

Chicken Stuffed Poblano Chiles

Recipe #131427 | 1 hour | 15 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: PaulaG
Jul 27, 2005

This is an attractive and tasty dish. These are not your ordinary stuffed peppers. Serve on top of saffron rice with a side salad for a spicy meal.

SERVES 4 (change servings and units)

Ingredients

4 medium poblano chiles
1 large onion, finely chopped
2-3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2-1 teaspoon seasoning salt
2 roma tomatoes, finely diced
1/2 cup mushroom, sliced
2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)
cooked saffron rice, 4 servings

Directions

1
While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
2
Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
3
In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
4
Cook until onions begin to turn golden, stirring frequently.
5
Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
6
Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
7
With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
8
Pack the chicken mixture into chilies and push cheese into mixture along the slit.
9
Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
10
Serve on top of a bed of saffron rice.

Questions about this recipe?

Featured Reviews for This Recipe

From: CarolAT

On Oct 1, 2009

This recipe is a keeper. DH and I love Mexican food and this is one recipe we will be making again and again. I went the easy way on this recipe using a can of roasted and peeled poblano chiles and rotisserie chicken that I had on hand. I also used Pepper Jack cheese to stuff the peppers and served over Spanish rice. What a delicious dinner Thanks for posting this tasty recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CyndiCB

On Aug 25, 2009

Great Recipe! My husband made this for dinner last night. It was super easy. It had a lot of great flavor. Definitely a great meal for two people, we just cut it in half and it was a great portion size for both of us. Thanks for sharing!!!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #798563

On Mar 22, 2008

We live in Phoenix and felt like this needed just a little kick. I used canned Rotel tomatoes and added a tsp of cumin and chili powder, some fresh cilantro and chopped serrano peppers and fresh ground pepper to the mixture. I also used Pepper Jack cheese on top. If you like it hot, try it this way. It was phenomenal!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: Vina

On Feb 20, 2007

This was so delicious! I cut the recipe in half (as it's just me), used already cooked rotisserie chicken (I'm lazy), used half a can of Rotel (fresh tomatoes in MN in Feb? uh-uh!), and used pepper jack cheese (since that's what I accidentally picked up). I slathered the finished product with sour cream and snarfed that puppy like there was no tomorrow! And in case anyone's wondering? It reheats into something just as good (if not better). Thanks for such a treat, Paula....it's a keeper.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 23 reviews