Stuffed Poblano Peppers
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mexican
Serves: 6
Ingredients
  • 12 Poblano peppers
Filling
  • 1½ pounds boneless, skinless chicken breasts
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp chili powder
  • ¼ tsp Mexican oregano
  • ⅔ cup sour cream
  • ½ pound sharp cheddar cheese, shredded
  • ½ pound smoked Gouda cheese, shredded
Enchilada Sauce
  • 2 Tbsp oil
  • 2 Tbsp flour
  • 2½ cups chicken or beef broth
  • 3 Tbsp tomato paste
  • 1 tsp white vinegar
  • 2 tsp chili powder
  • 1 tsp ancho chili powder
  • 1 tsp garlic powder
  • ½ tsp coriander
  • ½ tsp crushed red pepper
  • ½ tsp cumin
  • ½ tsp Mexican oregano
  • ¼ tsp cinnamon
  • ¼ tsp salt
Instructions
  1. To make the Enchilada sauce:
  2. Mix flour and oil in medium sauce pan until smooth roux is formed.
  3. Add remaining ingredients and mix until combined.
  4. Bring to boil and reduce heat to medium low and simmer for 15 minutes.
  5. Prepare Peppers
  6. I like to use my Weber charcoal grill for this as I feel it adds the most flavor, but you can use your gas grill or oven broiler to prepare as well.
  7. Place peppers on grill (or in oven) and roast until black on each side.
  8. Remove and place peppers in a zip bag to cool and steam.
  9. Peel the skin from each pepper and discard
  10. Slice each pepper from stem to base, being careful to only cut through the top side
  11. Leave stem in, but remove seeds and inner core
  12. Prepare filling:
  13. Boil chicken breasts for 10-12 minutes
  14. Remove from pan, slice and let cool
  15. Once cool, shred chicken
  16. Place in bowl and add all remaining filling ingredients and mix well.
  17. Stuff Peppers
  18. Place peppers in a baking dish
  19. Stuff each pepper with chicken filling
  20. Top with enchilada sauce
  21. Place in oven and bake at 425 degrees for 15 minutes or until hot and bubbly
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/stuffed-poblano-peppers/