Creamy Stuffed Chicken Poblano Peppers Recipes

Steps:

• 1. These are some of the main ingredients for the stuffed poblano peppers. I had to use an additional cream cheese. Pre heat oven to 375 degrees F. I chopped these two peppers to go into the filling for flavor.
• 2. Add olive oil to a medium skillet and add chopped peppers onions and garlic, I USED A FOOD PROCESSOR. and heat over medium high heat until mixture is transparent about 5-7 minutes, then add to a large bowl and allow to cool somewhat.
• 3. Once cooled add in the softened cream cheese, and chopped roasted red peppers, to a large bowl, stir to mix together.
• 4. Cook chicken till tender by adding to a large pot of water, adding spices of your choice and cook till tender, once fully cooked, remove from heat, allow to cool, remove skin and bones.
• 5. Then chop or shred chicken according to your personal preference. NOTE, I AM SURE YOU CAN USE COOKED GROUND BEEF AS WELL IN THIS DISH.
• 6. Add 1 cup of shredded cheese to cooked pepper mixture, then add in shredded chicken, and stir to mix together.
• 7. Add in spices, then taste and adjust seasoning according to your personal preference. Remove top from peppers, then slit down the middle leaving an opening for peppers to be filled with chicken & cheese filling. Fill each pepper, then place in a greased casserole dish large enough to accomodate all the stuffed peppers.
• 8. Now add in the can of un drained diced tomatoes, spreading evenly in casserole dish. Cover dish tightly with a lid or foil, then place in oven and bake in preheated 375 degree F oven for 50 minutes, then remove foil from dish, and top each pepper with remaining shredded cheese. Return to oven until cheese melts. About 10 minutes.
• 9. Remove from oven allow to cool at least 10 minutes then serve as desired. Note additional peppers can be used to stuff for more servings. My peppers were overly stuffed.

Steps:

• For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
• Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
• Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
• Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
• When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

Steps:

• Cut a slit lengthwise down each pepper and carefully scrape out the seeds - keeping the pepper as intact as possible. Some people find that cutting a small slit at the top and bottom will create a flap which makes seeding and stuffing easier. Put oven on broil. Put a layer of aluminum foil on a cookie sheet and spray it lightly with Pam or brush with olive oil to keep peppers from sticking. Roast peppers about 4 minutes on each side until the skin turns black. Remove from oven and allow to cool enough to pick them up.
• In a skillet (medium high heat) with a tiny bit of butter or oil, sweat the onions and peppers. Add chicken and half the chili power and garlic powder. Cook chicken well. Dump contents of skillet into a bowl and add cream cheese, rest of chili powder and a dash or two of hot sauce if you want some kick. Mix well.
• Pick up each pepper carefully laying it flat in your hand (otherwise they have a tendency to tear) and use a knife in a scraping motion to remove as much skin as possible. Stuff peppers with chicken stuffing. Top peppers with sprinkled cheddar or Monterey Jack and bake about 12 minutes at 400 degrees. Four peppers serves four.

Steps:

• Get a grill going good and hot, to about medium-high heat.
• Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.).
• Slit the poblanos up the side and open. Scoop out the insides.
• In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
• Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
• Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
• Serve and enjoy!

Steps:

• 1. Cut poblano peppers in half so you can put chicken mixture on top. The peppers will not be stuffed like the fried ones.
• 2. Mix chicken, jalopenas,cilantro, cream cheese, salsa and 1 cup of the cheddar cheese together. Put mixture on top of the peppers and place on a baking sheet.
• 3. Top with the remaining cheddar cheese.
• 4. Bake at 350 degrees covered loosely with foil for 30 mins. Remove foil and bake another 30 mins. Serve with salsa and sour cream on the side. I like to serve this with baracho beans and spanish rice