Ingredients and Weight:
- 8 large poblano peppers (~2 lbs)
- 1 pound boneless, skinless chicken breasts
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1/2 cup chopped celery
- 1/4 cup chopped cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Intermediate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Roast poblano peppers on a baking sheet for 20-25 minutes, or until charred. Let cool and remove the charred skin and seeds.
- In a large skillet, cook chicken breasts over medium heat until browned on both sides. Remove from heat and let rest.
- In the same skillet, sauté onions, bell peppers, and celery until softened.
- Shred or finely chop the cooked chicken and add it to the sautéed vegetables.
- Stir in cumin, chili powder, salt, and pepper.
- Stuff the roasted poblano peppers with the chicken mixture.
- Top with Monterey Jack and cheddar cheese.
- Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Nutritional Information:
(per serving)
* Calories: 350
* Fat: 15g
* Saturated Fat: 5g
* Cholesterol: 70mg
* Sodium: 500mg
* Carbohydrates: 30g
* Protein: 25g
Dish Characteristics:
- Savory and flavorful
- Creamy and cheesy filling
- Grilled pepper aroma
- Tex-Mex inspired
User Comments:
- "Utterly delicious! The poblanos give the dish a slight heat that perfectly complements the rich filling."
- "A masterpiece! The chicken mixture is juicy and well-seasoned, and the melted cheese adds a luscious richness."
- "Perfect for a crowd, simple to prepare, and it always impresses."
Special Precautions and Tips:
- Wear gloves when handling poblano peppers to avoid skin irritation from the capsaicin oil.
- If poblanos are unavailable, substitute with bell peppers or Anaheim peppers.
- Serve with salsa, sour cream, or guacamole for extra flavor.
