Description
Chicken stuffed poblano peppers with quinoa filling, green enchilada sauce and cheese. Restaurant-quality results at home.
Ingredients
- 2 Tbsp olive oil, divided
- 1 red bell pepper, finely diced
- 10 oz (2 cups) diced cooked chicken
- 1 tsp chile powder
- ½ tsp salt
- 6 large poblano peppers
- 1 ½ cups cooked quinoa
- 8 oz pepper jack cheese, shredded and divided
- ¼ cup fresh cilantro, chopped, plus more for garnish
- 10 oz green enchilada sauce (or salsa verde)
Instructions
- Preheat oven to broil. Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add diced red bell pepper and sauté 5 minutes until slightly softened. Add chicken, chile powder, and salt; stir to coat. Remove from heat and set aside.
- Line a baking sheet with foil. Place poblano peppers on the sheet and drizzle with remaining 1 Tbsp olive oil, rubbing to coat. Broil 5 minutes, flip with tongs, and broil another 5 minutes until blistered. Reduce oven temperature to 375°F.
- Transfer roasted peppers to an airtight container for 5 minutes to steam and loosen skins.
- Peel off the loosened skins (doesn't need to be perfect—just remove the larger sections). If you have sensitive skin, wear gloves and avoid touching your eyes.
- Cut a slit in the side of each pepper and remove seeds and ribs, keeping the bottom intact.
- Add quinoa, half the cheese (4 oz), and cilantro to the chicken mixture. Stir to combine.
- Stuff each pepper generously with filling and place in a baking dish.
- Pour enchilada sauce over the stuffed peppers, then top with remaining cheese (4 oz).
- Bake at 375°F for 15 minutes until cheese is bubbly. For extra browning, broil an additional 2 minutes.
- Garnish with cilantro and serve with salsa and guacamole.
Notes
- Rotisserie chicken works great for this recipe.
- Shred your own cheese for the best melt. Pre-shredded cheese contains anti-caking agents like potato starch that affect how smoothly it melts.