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chicken Stuffed Poblano Peppers

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Tiara Wasner

Blog Name

Ice Cream And French Fries

chicken Stuffed Poblano Peppers

shredded Chicken

chicken Stuffed Poblano Peppers

Serves 4

20 Minutes

25 Minutes

  • 1 tsp olive oil [for pan]
  • 4 medium poblano peppers
  • 1 tbsp olive oil
  • 2 medium tomatoes, diced
  • 1/2 medium onion, diced
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 package Del Real Shredded Chicken [cooked per package directions]
  • 1 1/2 cups Mexican Cheese blend
  • 1/2 cup chopped fresh cilantro

Preheat oven to 400 degrees F. Line a large baking sheet with foil and brush it with a little olive oil. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Cook chicken. Set aside. Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Turn off heat, stir in cooked Shredded Chicken, the 1 cup cheese and the cilantro. Divide the filling among the peppers [Pro tip: add it from the top and pressing on it to fill the entire pepper]. Place the stuffed peppers on the prepared baking sheet. Bake 20 minutes, until the poblanos are soft and charred in places. Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with 1/2 cup cheese and broil just until the cheese is melted, about 2 minutes. Allow to rest 5 minutes before serving.