When trying to eat healthy sometimes I have to skip out on foods I love! When it comes to Mexican food it is hard to resist the loaded cheesy tortilla and hard to not eat too much! These Chicken Stuffed Poblano Peppers are delicious, will fill you up and won’t leave you hungry! In fact they are healthy enough you could go for seconds with no guilt!
This recipe comes from my parents! They also love Mexican food, but my dad hates going out to eat! He has almost mastered all of his favorites, so it feels like you are at your favorite Mexican food restaurant! So I have had these Chicken Stuffed Poblano Peppers before and used to make them frequently. Isn’t it funny how a favorite and frequently made dish can be forgotten? This one is definitely back in our meal rotation.
I paired the stuffed peppers with a cilantro lime brown rice, you could also use a saffron rice. Also, sometimes the poblano peppers can be a little spicy. In this batch we only had one that was on the spicy side, but to be safe I took the chicken and cheese out of the pepper for the kids!
You may also like:
- • 4 medium poblano chiles
- • 1 large onions, 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 mushrooms, sliced
- • 2 ounces monterey jack cheese, cut into 1/4 inch cubes ( approximately 1/2 cup)
- 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.
- Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
- In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
- Cook until onions begin to turn golden, stirring frequently.
- 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.
- Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
- With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
- Pack the chicken mixture into chilies and push cheese into mixture along the slit.
- Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.