Creamy Stuffed Poblano Peppers

https://meganvskitchen.com/stuffed-poblano-peppers/

Creamy Stuffed Poblano Peppers

With a mix of shredded chicken, creamy cream cheese, and just the right amount of spice, this recipe is sure to become a family favorite.

Prep Time 20

Cook Time 35

Total Time 55

Servings Peppers

Ingredients

6 poblano peppers
1 ½ cups shredded chicken*
3 ounces cream cheese cut into very small cubes
1.5 cup shredded monterey jack cheese divided
1 medium tomato seeded and diced
½ cup corn frozen or canned
4 teaspoons chili powder
2 teaspoon garlic powder
2 teaspoon smoked paprika
½ teaspoon table salt

Instructions

Arrange the poblano peppers on a baking sheet. Dont use any oil or seasoning. Broil the peppers for about 4- 6 minutes until the skin is blistered. Flip the peppers to the other side and broil for an additional 4-6 minutes. Remove the peppers from the oven and reduce the oven temperature to 350°F. Let the peppers cool for about 20 minutes.
While the peppers cool, make the filling. In a mixing bowl, combine the shredded chicken, cream cheese cubes, ½ cup of Monterey Jack cheese, diced tomato, corn, chili powder, garlic powder, smoked paprika, and salt.
Once the peppers are cool enough to handle, gently remove the skin. It's okay if small pieces remain; just focus on removing the larger pieces.
Use a knife to carefully make a slit down the middle of each pepper. Gently remove the seeds and pith while keeping the peppers intact.
Fill each pepper with the chicken mixture. Place them back on a non-stick or ligtly oiled baking sheet.
Top each stuffed pepper with the remaining 1 cup of Monterey Jack cheese.
Bake for 15-17 minutes.

Notes

How to Make Shredded Chicken: Place chicken breast on a baking sheet. Cover in 1 tablespoon of oil and your choice of seasoning. Bake at 425F for 25-35 minutes, until the internal temperature reaches 165F. Transfer the chicken to a large plate or cutting board. Shred.

Nutrition