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Chicken Nachos Stuffed Poblanos

These delicious Chicken Nachos Stuffed Poblanos are similar to Chiles Rellenos, and are easy, cheesy and slightly spicy and make a delicious Mexican dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 436 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 4 corn tortillas each sliced into 6 triangles
  • cooking spray
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 pound boneless, skinless chicken thighs , chopped
  • 1 teaspoon olive oil
  • 4 poblano peppers
  • 1/2 onion diced
  • 1 - 2 jalapeños seeded and diced
  • 2 cups Sargento shredded 4-Cheese Mexican Blend

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
  2. Place corn tortilla triangles evenly over the baking sheet so none overlap. Spray the tortilla triangles with cooking spray.
  3. Bake in the preheated oven for 10 minutes or until chips are crisp and golden brown.
  4. In a small bowl stir together the salt, pepper, garlic powder, cumin, and paprika.
  5. Sprinkle the chicken thigh pieces evenly with the spice mix.
  6. Heat oil in a large skillet over medium-high heat.
  7. Add seasoned chicken pieces to the skillet and cook for about 2 - 3 minutes. Turn and cook for another minute.
  8. Add chopped onion and diced jalapenos to the chicken. Cook for another 2 - 3 minutes.
  9. Meanwhile, place poblano peppers on a baking sheet sprayed with cooking spray. Spray the poblano peppers with cooking spray and place them on the baking sheet.
  10. Cook the poblano peppers in a preheated oven at 450 degrees F for about 10 - 15 minutes turning once until the skin is blistered on all sides.
  11. Place the poblano peppers in a large bowl and cover with plastic wrap. Allow the peppers to cool for 15 minutes.
  12. Peel the outer skins of the poblano peppers. Slice the pepper lengthwise and remove seeds.
  13. Spoon chicken into each poblano pepper until filled. Don't overfill.
  14. Sprinkle each poblano pepper with Sargento shredded 4-Cheese Mexican Blend.
  15. Add in 4 - 6 tortilla "chips" inside the poblano peppers on the sides.
  16. Bake in a preheated oven at 400 degrees for 7 or 8 minutes or until the Chicken Nachos Stuffed Poblanos are heated through and the cheese is melted.
  17. Remove from oven and top with favorite Mexican toppings, such as tomatoes, onions, jalapenos, cilantro, or sour cream.
  18. Serve hot. Enjoy!

Nutrition Information

Calories 436kcal (22%) Carbohydrates 21g (7%) Protein 38g (76%) Fat 23g (35%) Saturated Fat 11g (55%) Cholesterol 161mg (54%) Sodium 508mg (21%) Potassium 628mg (18%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1073IU (21%) Vitamin C 109mg (121%) Calcium 415mg (42%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 436

% Daily Value*

Calories 436kcal 22%
Carbohydrates 21g 7%
Protein 38g 76%
Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 161mg 54%
Sodium 508mg 21%
Potassium 628mg 13%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 1073IU 21%
Vitamin C 109mg 121%
Calcium 415mg 42%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.