Creamy Stuffed Chicken Poblano Peppers Recipes

POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE

Steps:

• For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
• Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
• Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
• Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
• When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

CREAMY STUFFED CHICKEN POBLANO PEPPERS

Steps:

• 1. These are some of the main ingredients for the stuffed poblano peppers. I had to use an additional cream cheese. Pre heat oven to 375 degrees F. I chopped these two peppers to go into the filling for flavor.
• 2. Add olive oil to a medium skillet and add chopped peppers onions and garlic, I USED A FOOD PROCESSOR. and heat over medium high heat until mixture is transparent about 5-7 minutes, then add to a large bowl and allow to cool somewhat.
• 3. Once cooled add in the softened cream cheese, and chopped roasted red peppers, to a large bowl, stir to mix together.
• 4. Cook chicken till tender by adding to a large pot of water, adding spices of your choice and cook till tender, once fully cooked, remove from heat, allow to cool, remove skin and bones.
• 5. Then chop or shred chicken according to your personal preference. NOTE, I AM SURE YOU CAN USE COOKED GROUND BEEF AS WELL IN THIS DISH.
• 6. Add 1 cup of shredded cheese to cooked pepper mixture, then add in shredded chicken, and stir to mix together.
• 7. Add in spices, then taste and adjust seasoning according to your personal preference. Remove top from peppers, then slit down the middle leaving an opening for peppers to be filled with chicken & cheese filling. Fill each pepper, then place in a greased casserole dish large enough to accomodate all the stuffed peppers.
• 8. Now add in the can of un drained diced tomatoes, spreading evenly in casserole dish. Cover dish tightly with a lid or foil, then place in oven and bake in preheated 375 degree F oven for 50 minutes, then remove foil from dish, and top each pepper with remaining shredded cheese. Return to oven until cheese melts. About 10 minutes.
• 9. Remove from oven allow to cool at least 10 minutes then serve as desired. Note additional peppers can be used to stuff for more servings. My peppers were overly stuffed.