Chicken-Stuffed Poblano Peppers Recipe

This savory dish combines roasted poblano peppers with a creamy, spiced chicken filling, topped with melted cheese and crispy corn chips. It's a delicious, hearty meal perfect for any occasion.

Ingredients

• 4 poblano peppers, halved and seeded
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1 cups finely chopped yellow onion
• 5 medium cloves garlic, finely chopped
• 1 teaspoon ground cumin
• teaspoon smoked paprika
• 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
• 1 (15 ounce) can black beans, drained and rinsed
• 4 ounces cream cheese, cut into cubes
• 3 cups shredded cooked chicken
• 1 cups shredded pepper jack cheese, divided
• 1 cups shredded sharp white Cheddar cheese, divided
• cup corn chips (such as Fritos, crushed)
• 2 tablespoons chopped fresh cilantro
• Lime wedges for serving

Directions

1. Preheat your oven to 425F (220C). Position a rack in the center of the oven and line a baking sheet with aluminum foil.
2. Place the halved poblano peppers, cut-side down, on the prepared baking sheet (leaving the stems on). Drizzle with 1 tablespoon of olive oil and sprinkle with teaspoon of salt. Bake in the preheated oven for about 15 minutes, until the peppers are tender and starting to brown.
3. While the peppers bake, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, for about 6 minutes, until the onion is soft and translucent.
4. Add the garlic, cumin, and smoked paprika to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
5. Stir in the diced tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes.
6. Add the black beans to the skillet and cook for another minute, stirring until heated through.
7. Remove the skillet from heat and add the cream cheese. Stir until the cream cheese is melted and fully incorporated, about 2 minutes.
8. Add the shredded chicken, cup each of pepper jack and white Cheddar cheese, and the remaining teaspoon salt. Stir to combine.
9. Spoon about to cup of the chicken mixture into each pepper half, depending on the size of the pepper.
10. In a small bowl, combine the crushed corn chips with the remaining 1 cup of each pepper jack and white Cheddar cheese. Top each stuffed pepper with the cheese-chip mixture. It's fine if some cheese spills onto the baking sheet.
11. Return the stuffed peppers to the oven and bake for about 8 minutes, until the cheese has melted and the peppers are tender.
12. Without removing the peppers from the oven, switch to the broil setting and broil for 2-3 minutes, until the cheese is starting to brown in spots.
13. Remove from the oven and allow the peppers to cool for about 5 minutes before serving.
14. Serve two stuffed peppers per plate, garnished with fresh cilantro and lime wedges on the side.

Nutrition Facts (per serving)