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.
Servings 4 servings
Calories 607kcal
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
