Fajita Chicken Stuffed Poblano Peppers is a complete meal that’s full of flavor and takes less than 30 minutes to make. This stuffed poblano recipe of seasoned chicken, cheese, and salsa is perfect for Mexican food lovers.

You’ve got to try these Keto Ceviche Stuffed Avocados too!

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Fajita Chicken Stuffed Poblano Peppers

Everybody raves about this twist on classic stuffed peppers! They have a little spice which makes them one of our favorite weeknight meals! Plus, they are quick to get on the table and are low carb.

These are so easy to make. I made this recipe in under 30 minutes. That even includes the time it took to make the seasoning! It’s easily adjustable to serve a few or a lot, just add extra peppers and more chicken. For an entree, you probably want to allow two peppers per person depending on the size of the peppers. If you’re serving it as a side dish, you may want just one pepper per person.

We start every Mexican-inspired meal with this queso fundido and chips. I actually feel like that’s a requirement!

If you are serving it as a side dish, it would be great with Chicken Slow Cooker Enchiladas for a Mexican-themed dinner. Add guacamole, chips, and a salad. Wow, I’m getting hungry!

You can easily make this vegetarian by leaving out the chicken. Or substitute ground beef or chorizo for the chicken. It’s a highly adaptable recipe!

Because I had never blistered peppers and peeled the skin, I was a little intimidated. I thought this would be a long process. It took 5 minutes to char and peel the peppers. I did it while the chicken was sauteing which speeded up my total cook time.

Additionally, add as much cheese or cheese sauce as you like. My opinion is that the more cheese the better.

You can purchase or make the fajita seasoning. I have included the easy fajita seasoning recipe here..

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I updated this post from an earlier version dated September 15, 2014. I made new photos and simplified the recipe instructions.

Fajita Chicken Stuffed Poblano Peppers

I made this in under 30 minutes. That even includes making the seasoning! It's easily adjustable to serve a few or a lot, just add extra peppers and more chicken. For an entree, you probably want to allow two peppers per adult. If you're serving it as a side, you'll probably want just one pepper per adult. It makes a beautiful dish that full of flavor and is super easy to prepare.

Author: Paula

5 from 5 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4 servings

Ingredients

4 medium poblano peppers
2 medium chicken breasts boneless skinless
2 tablespoons vegetable oil
10 ounces tomatoes and green chiles diced, drained, whatever level of heat you desire. I used mild.
15 ounces black beans rinsed and drained
2 cups steam fresh corn I used frozen
¾ to 1 cup queso fresco
3 to 4 tablespoons fajita seasoning
6 ounces evaporated milk
½ cup American processed cheese shredded
½ cup Monterey Jack cheese shredded

Instructions

Stuffed Poblano Peppers

Preheat the oven broiler on high. Position an oven rack about 4 inches from the broiler. Line a large rimmed baking sheet with foil.
Place the poblanos on a cooking sheet and set under broiler.
Turn the peppers after 3-4 minutes, once they start to blister and turn black. Keep an eye on the peppers, this happens quickly. Peppers are done when all sides are blackened and blistered.
Remove peppers from heat and place in a plastic zip-top bag for 5 to 10 minutes.
Allow peppers to cool enough for you to handle.
Remove peppers from bag and remove blackened skin.
Cut each poblano pepper open, from stem to tip and remove seeds, set aside.

Chicken mixture

Season chicken breasts liberally with fijita seasoning on both sides. Heat a saute pan to med-high. Add vegetable oil. When oil is hot add chicken to skillet. Cook chicken breasts 3 to 4 minutes on the first side, turn and cook another 2 to 3 minutes until cooked through. Cook time will vary depending on the size and thickness. I pound them flat to help speed up this process.
Remove from pan and chop chicken into chunks.
Return chicken to pan along with diced tomatoes, corn and black beans.
Heat through.
Place the peppers on a oven safe serving tray.
Stuff each pepper with the chicken mixture.
Add evaporated milk, American cheese, and Monterrey Jack cheese to a microwave-safe bowl and microwave for 30-40 seconds at a time until melted. Drizzle the melted cheese over the chicken before placing in the oven. (There will be leftovers for extras or dipping.)
Sprinkle queso fresco over the stuffed peppers. In a 400 degree oven, heat peppers in oven until peppers are heated through and queso fresco is warm about 15 minutes.
Serve hot.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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16 Comments

Teresa says:

08.28.23 at 3:13 pm

Curious… when do you use the queso fresco? Also, you say to heat until the cheese melts, but we pour melted cheese on the peppers before putting them in the oven. What time is needed in the oven. Thanks!

1. Paula says:
  
  08.29.23 at 1:49 pm
  
  Queso fresco goes on at the end – typo with the other cheese. I updated the post.
  
Pam says:

04.25.23 at 6:05 pm

Look fabulous will try!

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