Stuffed Poblanos with Red Sauce
User Reviews
5
18 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
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Servings
4 people
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Calories
754 kcal
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Cuisine
Mexican
Stuffed Poblanos with Red Sauce
Report
Stuffed Poblanos with Red Sauce features roasted poblano peppers filled with a mixture of cooked chicken, tomato, onion, garlic, spices, cooked rice, cilantro, and Monterey Jack cheese. The accompanying sauce blends pureed tomatoes, onion, garlic, chicken stock, vinegar, sugar, and oregano, simmered to a smooth consistency. The peppers are roasted under a broiler until charred, peeled, seeded, and then carefully slit to stuff with the savory filling before baking or serving.
Description
This recipe first creates a red sauce by pureeing onions, garlic, canned whole tomatoes with juice, chicken stock, white vinegar, sugar, and oregano. The mixture is simmered in corn oil until thickened and seasoned with salt, yielding a flavorful sauce base.
For the peppers, six poblano chiles are roasted under a high broiler to char and soften the skins, which are then peeled off after cooling. The peppers are slit carefully to avoid cutting through completely and seeded to remove heat.
The filling consists of cooked chicken (rotisserie recommended), chopped tomatoes, onions, garlic, oregano, cumin, cinnamon, salt, cooked rice, fresh cilantro, and grated Monterey Jack cheese. This mixture is stuffed into the roasted peppers and combined with the rich red sauce.
The dual preparation of sauce and stuffing can be done two days ahead, allowing flavors to develop. The recipe notes the importance of broiler attentiveness to achieve smokiness without burning and tips for removing seeds and managing pepper sturdiness for stuffing.
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Ingredients
FOR THE SAUCE
- ¼ cup onion chopped
- 1 oz. can whole tomatoes with juice
- 2 cloves garlic chopped
- 1 cup chicken stock or vegetable stock
- 1 tablespoon white vinegar distilled
- 1 tablespoon sugar
- 1 tablespoon oregano dried, Mexican oregano if available
- 2 tablespoon corn oil
- 1 teaspoon kosher salt
FOR THE PEPPERS AND STUFFING
- 4 cups chicken cooked, rotisserie is perfect
- 6 poblano chile
- 2 medium tomato stemmed and roughly chopped
- 1 cup onion chopped
- 2 cloves garlic chopped
- 1 teaspoon oregano dried, Mexican, if available
- 1 teaspoon cumin ground
- ½ teaspoon cinnamon ground
- 1 teaspoon kosher salt
- 1½ cups rice cooked
- ¼ cup cilantro fresh, chopped
- 2 cups Monterey jack cheese grated
Instructions
- MAKE THE SAUCE
- Pulse the onions and garlic in your food processor a couple of times. Add the tomatoes (with juice), stock, vinegar, sugar, and oregano, and pulse until puréed.
- Heat corn oil in a deep heavy large skillet over medium heat until it shimmers. Add sauce and simmer for 10 minutes. Stir in salt. Keep warm on the stove, or store in an air-tight container if not using immediately.
- ROAST THE PEPPERS
- Position a rack about 4 inches from the broiler and turn on HIGH.
- Set the peppers on a baking sheet and then place under the broiler for 5 minutes. Remove from oven and use tongs to flip the peppers over. Return to the oven and broil for another 5 minutes until smokey and charred all over. Keep an eye on them, as broilers can vary from oven to oven.
- Use a small sharp knife to cut a slit on the top of the peppers from the tip to the end of the pepper, careful not to cut too deeply. Let cool slightly, peel off the skins, and use a small spoon to remove the seeds and inner ribs, or membranes. You can gently run water over the peppers in your sink to help remove excess seeds.
- MAKE THE FILLING:
- In your food processor, add the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1 teaspoon salt. Process until puréed, about 30 seconds.
- Heat a large skillet over medium-high heat and add the puréed tomato mixture to the pan. Cook for about 5 to 8 minutes, until about half of the liquid has evaporated.
- Take the pan off the heat and stir in the cooked chicken, cooked rice, cilantro, and 1½ cups of the cheese.
- FINISH OFF THE DISH:
- Portion the filling among the peppers, pressing their sides around the filling.
- Broil the peppers on HIGH (4 inches under the heating element) until the cheese begins to melt and the tops begin to brown, about 4 minutes (keep an eye on them, don't let them burn!).
- Carefully remove from the oven and top with the remaining cheese. Place under the broiler again until the cheese is completely melted and lightly browned, about 2 more minutes.
- Ladle about ½ cup of the sauce into serving plates/bowls and gently place 1 stuffed pepper on top of the sauce on each plate. Serve at once.
Notes
- The sauce and filling can be made up to two days in advance to enhance flavor melding.
- Rotisserie chicken is a convenient choice; alternatively, roast skin-on chicken breasts at 350°F for about 50 minutes, then cool and chop.
- When slicing the peppers, cut gently to avoid cutting through the opposite side, ensuring the peppers remain sturdy enough for stuffing.
- After roasting, rinse roasted peppers gently under cool water to remove seeds and reduce heat, if desired.
- Watch carefully during broiling to achieve smoky, charred skins without burning the peppers or cheese.
Nutrition Information
Show Details
Calories
754kcal
(38%)
Carbohydrates
79g
(26%)
Protein
33g
(66%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Cholesterol
93mg
(31%)
Sodium
1606mg
(67%)
Potassium
847mg
(18%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
1772IU
(35%)
Vitamin C
158mg
(176%)
Calcium
514mg
(51%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Calories | 754kcal | 38% |
| Carbohydrates | 79g | 26% |
| Protein | 33g | 66% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 93mg | 31% |
| Sodium | 1606mg | 67% |
| Potassium | 847mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1772IU | 35% |
| Vitamin C | 158mg | 176% |
| Calcium | 514mg | 51% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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