4 Poblano Peppers, halved and seeded, Keep Stems On
3 Tbl. olive oil, divided
1 tsp. kosher salt, divided
1-1/2 Cup chopped onion
5 medium cloves garlic, finely chopped
1 tsp. ground cumin
1/2 tsp. Smoked paprika
One, 10 oz. can diced tomatoes with green chilis, like RoTel, DO NOT DRAIN
One, 15 oz. can black beans, drained and rinsed
4 oz. cream cheese, cut into cubes for melting
1-1/2 Cups shredded pepper jack cheese, divided
1-1/2 Cups shredded sharp white Cheddar cheese, divided
1/4 Cup corn chips, such as Fritos, crushed
2 Tbl. fresh cilantro for serving
Lime wedges for serving
3 Cups cooked chicken - (I used One Rotisserie chicken)
Instructions
Preheat oven to 425 deg. Place rack in center of oven, and place
halved peppers, cut side down, on a foil lined baking sheet. Season
inside and out with 1/2 tsp salt, and drizzle with 1 Tbl. olive oil. Bake
about 15 minutes, until starting to get tender.
Heat remaining 2 Tbl. olive oil in a large skillet over medium high heat.
Add onion and cook until soft and translucent, about 6 minutes. Add
garlic, cumin, and paprika and cook until fragrant, about one minute.
Add tomatoes and cook until most of the liquid has evaporated, about
4 minutes. Add beans and stir until heated through.
Remove this mixture from heat. Add cream cheese and stir until
melted. Stir in chicken, 1/2 Cup each Pepper Jack and white Cheddar,
and season with remaining 1/2 tsp. salt. Spoon about 1/2 Cup chicken
mixture, depending on size, into your peppers.
Mix together corn chips, and remaining 1 Cup pepper jack and
cheddar cheeses in a small bowl. Top peppers evenly with this
cheese-chip mixture. Bake until the cheese has melted and peppers
are tender, about 8 minutes. Turn oven to broil for about 2-3
minutes. Garnish with cilantro Serve with lime wedge.
Serving
Suggestions
We really enjoyed this. We only ate one whole pepper each, so cut in half for two.
Originally Submitted
4/24/2024
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