Stuffed poblanos aren’t just a recipe in my family—they’re a tradition. When your dad grows up in New Mexico, you learn to appreciate all things green chile from a very young age. Growing up, we had these weekly, smothered in green chile and bursting with flavor. They were warm, comforting, and the kind of food that makes you feel instantly at home.
This version is my little twist on that tradition. I wanted to keep the soul of the dish intact—those smoky, mildly spicy poblano peppers—but give it a little nutrition upgrade by loading the filling with more protein and fiber. The result? Something that still has all that New Mexico charm, but keeps you full and satisfied a bit longer.
Poblano peppers are such an underrated veggie. They’re mild enough for most spice tolerances, but they have a subtle smokiness that makes them stand out. Plus, they’re naturally low in carbs and calories but packed with vitamin C and antioxidants. When you stuff them with a hearty mix of lean protein (like ground turkey, chicken, or even bison) and fiber-rich ingredients (think beans, quinoa, or veggies), you’ve got a balanced meal that checks all the boxes—flavor, texture, and nutrition.
These stuffed poblanos are incredibly versatile. Serve them the traditional way with a side of rice for a complete meal, or get creative with the filling:
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Eat it straight from the skillet as a protein-rich hash
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Pile it into tacos with fresh toppings
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Use it to make seasoned quesadillas (my personal favorite—season your tortillas before crisping them up, and you’ll never go back)
This is the kind of recipe that works for meal prep, family dinners, or even entertaining—it’s impressive on the table but surprisingly easy to throw together. Whether you’re carrying on a New Mexican tradition or just looking for a flavorful, balanced dinner, these stuffed poblanos are going to win you over.
Nutrition:
- Serves 6
- I pepper per serving with about 155g filling
- 279 calories
- 9 fat | 21 carb | 28 protein | 7 fiber
Ingredients
- 6 large poblano peppers
- 475 grams cooked rotisserie chicken breast chopped
- 1 tsp olive oil
- 3 cloves garlic minced
- 145 grams yellow onion diced
- 15 oz can black beans drained and rinsed
- 4 oz 1/3 less fat cream cheese
- 1/2 cup red enchilada sauce
- 1/4 cup cheddar cheese shredded
- 1/4 tsp chipotle powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- small handful Cilantro chopped
- Salt and pepper
- 1 lime juiced
Instructions
- Preheat the oven to 350F.
- Rinse and dry the poblanos. Cut a thin slice down the center and remove the core and seeds. Place on a tray and bake for 15-20 minutes or until poblanos are soft.
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion, garlic, salt, spices, and salt and pepper. Cook, stirring often, until onions are translucent.
- Add in the chopped chicken breast, cream cheese, beans and red enchilada sauce. Stir, allowing cream cheese to fully melt. Remove from heat once combinded and add in some chopped cilantro.
- Once the poblano are out of the oven and cook to touch, add about 155g filling to each poblano. Evenly distribute the cheddar cheese on top and place back into the oven for 15 minutes. You do not want the cheese to brown so tent with til foil if needed.
- Remove from oven, add a squeeze of lime and fresh cilantro on top!
