Chicken Stuffed Poblano Peppers
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5
10 reviews
Excellent
Chicken Stuffed Poblano Peppers
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Chicken Stuffed Poblano Peppers have savory, spicy apple filling and chile cream sauce on top. Make this recipe for a hearty Tex Mex meal!
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Ingredients
- 6 poblano chile roasted and peeled
Filling
- 1 tbsp vegetable oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 apple peeled and diced, Gala variety
- 1/4 cup tomato paste
- 1 lb ground chicken
- 2 tsp guajillo chile powder or other spicy chile powder
- 1 tsp kosher salt
- 1 tsp cumin ground
- 2 tbsp all-purpose flour
- 1/2 cup chicken stock
- 1/4 cup Pepitas (roasted, shelled pumpkin seeds)
Sauce
- 1/2 yellow onion
- 2 poblano chile roasted, seeded, and skins removed
- 2 cups heavy cream
- salt freshly ground
- black pepper freshly ground
Garnish
- cilantro for garnish, fresh leaves
- cotija cheese or Queso Fresco, crumbled
Instructions
- On a hot grill, under a broiler, or over an open flame on the stove top, char the outside of the peppers completely. Transfer to a brown paper bag or zip top plastic bag. Close bag to seal and let peppers rest for 10 minutes. When peppers are cool enough to handle, use a small paring knife to gently scrape off and discard the outer skins. Set 2 roasted peppers aside for sauce.
- Make a small incision down one side of remaining 6 chiles and open partially. Carefully remove any membrane threads and seeds. Set each aside on parchment paper or silicone mat-lined baking sheet.
- Preheat oven to 250°F.
- Add vegetable oil to sauté pan over medium heat. When oil is hot, add the onion and saute until golden. Add garlic, chopped apple and tomato paste, and cook for 3 minutes. Add ground chicken, chile powder, salt and cumin, and continue cooking for about 5 minutes, breaking meat up into crumbles.
- Sprinkle flour over chicken mixture and stir to incorporate. Slowly whisk in chicken stock, then simmer mixture until sauce has thickened, about 5 minutes. Remove pan from heat and stir in pepitas. Set aside to cool slightly.
- Stuff each poblano pepper with chicken mixture, then gently bring the sides together so pepper encases filling. Place sheet pan of chicken stuffed poblano peppers into oven to keep warm while you make the sauce.
- To a high speed blender or food processor, add remaining 1/2 onion and 2 reserved poblano chiles, then puree. Add heavy cream and pulse to blend for a few seconds. Pour cream sauce into a saute pan, bring to a boil, then reduce heat to simmer and cook until reduced and thickened. Season with salt and black pepper to taste.
- Remove stuffed peppers from oven and transfer to serving plates. Pour some green chile cream sauce on top of each stuffed poblano pepper and garnish with chopped cilantro and crumbled cotija cheese or queso fresco.
Nutrition Information
Show Details
Calories
480kcal
(24%)
Carbohydrates
33g
(11%)
Protein
28g
(56%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
143mg
(48%)
Sodium
898mg
(37%)
Potassium
1496mg
(32%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
1888IU
(38%)
Vitamin C
201mg
(223%)
Calcium
185mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 33g | 11% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 898mg | 37% |
| Potassium | 1496mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 1888IU | 38% |
| Vitamin C | 201mg | 223% |
| Calcium | 185mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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