Stuffed Poblano Peppers with Chicken and Cream Cheese
These stuffed poblano peppers with chicken and cream cheese are filled with a spicy, bold blend of chicken, cream cheese, taco seasoning, and dried peppers. Then, they're topped with Mexican cheese and baked until soft and melty. Yummo!
Ingredients
Slow Cooker Ingredients
- 3 boneless skinless chicken breasts
- 1 ½ teaspoon taco seasoning
- ¼ teaspoon Ancho chili powder
- ½ teaspoon salt
- ¼ cup chicken broth
- 2 tablespoon tomato sauce
- 1 lime juiced
- 2 Dominican sweet peppers
- 1 tablespoon chili oil
- 1 gaujillo pepper dried; stem removed
- 1 pasilla chili pepper stem removed
Remaining Ingredients
- 1 block cream cheese
- 1 15oz can diced tomatoes
- Mexican cheese to cover the peppers
- 3 Poblano peppers cut in half, seeded, and stems removed
Instructions
Slow Cooker Chicken
- Slice the poblano peppers in half lengthwise. Then, remove the stems, seeds, and inner membranes.
- Add all the chicken slow cooker ingredients to a large slow cooker.
- Cook the chicken on low for 2 to 4 hours or on high for 1 to 3 hours, depending on the size of your chicken breasts. The internal temperature should register 165 degrees in the thickest part of the breast.
- Add all the cooked ingredients to a high-speed blender and pulse until shredded.
Filling
- Add the chicken mixture, cream cheese, and diced tomatoes to a saucepan and cook on medium-low until blended.
- Divide the mixture evenly between the prepared poblano halves in a baking pan. Then, top the peppers with cheese.
- Bake at 350 degrees for 15 to 18 minutes until the peppers are soft and the cheese is melted.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Freezing is not recommended.
- Microwave individual portions at 1-minute intervals until hot.
- Always use a meat thermometer to check your chicken for doneness. When it registers 165°F in the thickest part of the meat, it's ready.
- Wash your hands thoroughly after handling peppers and NEVER touch your face, especially the eye area.
- Use a very sharp knife to cut your poblano peppers and remove the stems. Trying to cut them with a dull knife can cause them to break.
- A high-speed blender is recommended for this recipe. It has the power to break up the chicken and blend the ingredients easily.
Nutrition
Calories: 107kcalCarbohydrates: 5gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 37mgSodium: 161mgPotassium: 372mgFiber: 2gSugar: 2gVitamin A: 631IUVitamin C: 64mgCalcium: 15mgIron: 1mg
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