Brad's Mexican Style Stuffed Poblano Peppers

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5 from 1 vote

Brad's Mexican Style Stuffed Poblano Peppers

My husband also cooks and his spicy stuffed poblano peppers are addicting! They are hands-down one of my favorites.

Prep Time1

Cook Time25

Total Time1 25

Course: Dinner

Cuisine: Mexican

Servings: Peppers

Calories:

Ingredients

½ lb Chicken Breast you can make more for leftover salsa chicken, see blog notes.
12 oz Red Chipotle Salsa
6 Poblano Peppers
3 TBSP Olive Oil divided
1 medium-large Onion - diced
½ tsp Salt
8 oz Pepper Jack Cheese - shredded off the block

Garnishes

Crumbled Queso Fresco
Sliced Avocado
A dollop of Sour Cream
Chopped Cilantro

Instructions

In a crockpot or pressure cooker - add your chicken and cover with your red chipotle salsa.
Crockpot- cook on high 4-5 hours until the chicken is fully cooked.
Pressure cooker - pressure cook for 9 minutes, make sure the valve is sealed, allow for it to naturally release.
Frozen chicken in a pressure cooker - pressure cook for 11 minutes, make sure the valve is sealed and allow for it to naturally release
Please note that there are a lot of steps but they can be done in the order that best fits your schedule/timeline depending on how you're cooking your salsa chicken. Please read through the steps before starting.
While the chicken in cooking, you will want to prepare your poblano peppers, rinse and lightly coat your peppers in olive oil, making sure the entire surface area is covered.
Lay them out on your sheet pan and broil for 5-10 minutes, on each side, until they blister.
*You can also do this step over the gas flame of your stove. Using tongs, carefully hold over the flame until they start to blister.
Put them in a bowl and cover. Place in your refrigerator to cool.
Peeling the blistered outer layer skin off your poblano peppers, you should be able to grab and slowly pull most of the skin should come off in one sheet.
Once the skin is peeled off, you will want to remove the seeds. The more seeds you leave behind, the spicer it will be. Poblano peppers have a different spice than jalapeños so I suggest removing as much as you can.
Carefully cut down the center of the pepper, cut below the the seed rib and pull out, you should be able to pull the seed out attached to the rib.
You can also use a tsp spoon to scrape them out.
You can do this while your peppers cool to save prep time, sauté your onion. In a pan, over medium heat, add a 1 TBSP of olive oil and a pinch of salt. Cook until they are translucent and soft about 5 minutes.
Shred the chicken.
See the blog notes for how to do this using a stand mixer with a paddle attachment.
Preheat your oven to 350F. And line a sheet pan with parchment paper.
Stuff your peppers, a layer of chicken, onion and topped with shredded pepper jack cheese. Lay on your prepared sheet pan.
Bake at 350F for 25 minutes until the cheese is melted and a little browned.
Garnish with crumbled queso fresco, sliced avocado, a dollop of sour cream and fresh cilantro.

Nutrition