Don’t you just want to sink your fork into these?
Recipe from Karen; write-up by Carolyn. Actually, I remember the first time I had a poblano pepper – stuffed similarly to this. Probably around 1990. At a restaurant in Pasadena, called the Parkway Grill. I believe it was a lunch menu special, and I really thought it was one of the most delicious things I’d ever eaten. Of course, I didn’t have their recipe, and back then poblano peppers weren’t commonly at grocery stores, either. Now they are, certainly here in California, where our grocery stores carry a variety of chiles, small and large. A few weeks ago I spent the day with Karen, and family. For lunch she served leftovers, a big favorite of mine, Pasta Puttanesca. If you click back to that story, you can read about Karen and my son Powell’s early dating, when Powell made that pasta. It’s a cute story.
So back to this story – Karen had four beautiful poblano peppers, and she and I worked on this dish together. Karen started from an internet recipe, but made a few changes to it. The poblanos have to be prepped – the tops cut off, the seeds and membranes removed, then gently sliced to open up the peppers kind of like a cup, so you can spoon in that luscious filling. The filling is a combination of fresh tomatoes, onion, garlic, salt, oregano (or marjoram in this case as Karen didn’t have any Mexican oregano – did you know that marjoram is very similar to Mexican oregano? who knew?) and cumin. And cheese, and Mozzarella. (You could also add just a little bit of corn to this too.) Once the peppers are stuffed with that mixture (see picture just above), gently mounded in the pepper so none of it leaks out, the peppers are baked for about half an hour. Then you add cheese to the top. Karen had a package of Mexican blended cheeses, and that was gently mounded on the top and put back into the oven – on broil – until the cheese melted and was golden brown (see picture at top!).
Let the peppers rest for 4-8 minutes until they’ve cooled down enough so you don’t burn your mouth! Sprinkle with chopped cilantro and serve. Thanks, Karen, for this delicious recipe. If you wanted a slightly different taste, add corn (and remove some of the chopped tomatoes).
What’s GOOD: for me, the poblano chile pepper is the star of the dish – it has a unique flavor. But the combination in the filling is also so delicious with this, and oh, the cheese. Everything’s better with cheese!
What’s NOT: nothing other than there is a bit of prep for this – maybe 30 minutes worth, then they baked for 30. Broiled for 2-3, and it was ready.
printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Poblano Peppers Stuffed with Chicken
Recipe By: Altered slightly from an online recipe
Servings: 4
Olive oil spray
4 whole poblano peppers — select evenly sized, larger rather than smaller
1 tablespoon EVOO
3/4 cup fresh tomatoes — diced
1/2 yellow onion — diced
1 tablespoon garlic — minced
1 tablespoon kosher salt
1 teaspoon Mexican oregano — dried, crushed in your palms, or use marjoram if you don’t have Mexican oregano
1 teaspoon ground cumin
2 cups cooked chicken — diced or shredded, rotisserie is fine as long as it doesn’t have different flavors on it
1 cup Mozzarella cheese — grated
1/2 cup fresh cilantro — chopped, including the stems (mince those up very finely)
1 cup Mexican blend cheese — grated
3 tablespoons cilantro — chopped, for garnish
1. Preheat oven to 400° F. For easy clean-up, line a large broiler-safe baking sheet or ceramic dish with foil and spray it with EVOO.
2. POBLANOS: cut off stems, remove ribs and seeds (discard), If there is sufficient pepper around the stem, discard the stem itself, then mince the remaining pepper into tiny pieces and add it to the filling mixture below. Cut a slit down the side of each pepper and open it slightly (without breaking the curve of the pepper) and remove any remaining seeds or membrane. Set aside.
3. FILLING: Heat EVOO in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, salt, Mexican oregano (or marjoram), and cumin. Cook, stirring often, until liquids have evaporated, 5-7 minutes. Off heat, stir in the chicken, mozzarella and the cilantro, mixing well.
4. Divide the filling among the peppers, using a spoon to get the filling in the pepper, filling all the inside curves, pressing down and out to fill the pepper completely. Use your hands as needed to keep the filling from falling out.
5. Place the peppers on the prepared baking sheet or dish, slit side up. Lightly spray them with olive oil. Bake until the poblanos are soft and charred in places, about 30 minutes.
6. Remove peppers from the oven. Change oven from bake to BROIL. Top the peppers with the Mexican cheese blend, molding it carefully over the filling.
7. Return peppers to the oven and broil the peppers 6 inches below the broiler element just until the cheese is melted, 1-2 minutes. WATCH CAREFULLY so it doesn’t burn. Remove from oven and let them rest for 5 minutes before serving. Do wait a few minutes to serve so you don’t burn your mouth!
Per Serving: 576 Calories; 31g Fat (49.0% calories from fat); 59g Protein; 14g Carbohydrate; 5g Dietary Fiber; 174mg Cholesterol; 2293mg Sodium; 2g Total Sugars; trace Vitamin D; 531mg Calcium; 4mg Iron; 939mg Potassium; 658mg Phosphorus.

Leave a Comment!