Fajita Chicken Stuffed Poblano Peppers

5 from 5 votes

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.

Course any meal, dinner, entree

Cuisine American/Southern, Tex-Mex

Keyword chicken, green chile peppers

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 607kcal

Author Paula

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.

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