Chicken Stuffed Poblanos

By sadams1001

Homemade chicken stuffed poblano peppers are easier than you think! Start with a roasted chicken from the grocery store and dinner can be on the table in less than an hour!

Ingredients

• For Stuffing:
• 4 4 4 poblano peppers
• 1 1 1 rotisserie chicken
• 1/2 1/2 onion, 1/2 onion, diced
• 2 2 2 chipotle peppers in adobo; dice finely
• 2 2 2 green onions, thinly sliced
• 1/2 fresco (about 1/2 wheel, crumbled)
• Shredded mexican cheese blend
• 2 2 2 tablespoons butter
• 1 1 1 tablespoon olive oil
• Salt
• SAUCE:
• 1/2 1/2 1/2 pound white American cheese
• 1/4 1/4 1/4 cup milk
• 1 1 1 tablespoon butter
• 1 1 can 1 (4-ounce) can green chilies
• 1/4 1/4 1/4 teaspoon cumin
• 1 1 1 teaspoon garlic powder
• to 1/4 (a pinch to 1/4 teaspoon)

Preparation

Step 1

MAKE THE STUFFING:
Remove meat from rotisserie chicken. Reserve meat; discard skin and bones.

Melt butter with olive oil in a sauté pan over medium heat. Cook onion until translucent, add in the peppers in adobo and the reserved chicken; stir until the mixture has warmed through. Remove from heat. Transfer to mixing bowl. Stir in about 2/3 of the Queso Fresco and about 2/3 of the sliced green onions. Salt to taste.

PREPARE THE STUFFED PEPPERS:
You can cut the poblanos in half length-wise and stuff each half, but I prefer to lay the pepper on the cutting board where it lays naturally and use a paring knife to cut a section out of the top. Deseed and devein the pepper. Stuff the peppers with the stuffing (there will be plenty of excess stuffing if you’re only making 4 peppers). Sprinkle with remaining Queso Fresco and top with shredded Mexican cheese. Place on baking sheet, and roast in an oven preheated to 350°F for about 20 minutes or until pepper is soft and cheese has melted. You can roast the “lid” of the pepper next to the stuffed pepper if you like.

PREPARE THE SAUCE:
Place cheese, milk, and butter in a sauce pan over low heat (double boiler is preferred if you have one). Heat until melted, stirring frequently. Stir in the green chilis, cumin, garlic powder, and cayenne pepper.

Plate the peppers, pour sauce over them, and top with remaining green onions.