Stuffed poblanos are a tradition when your dad grew up in New Mexico. Growing up, we used to cover these in green chile and enjoy weekly. I wanted to put a spin on the traditional recipe and load it with a bit more protein and fiber.
This is the perfect recipe to pair alongside some rice. Not only that, but the filling is SO versatile. You can eat it alone, put it in a taco or make a quesadilla (yes, please). Highly recommend seasoning some tortillas and making quesadillas. Thank me later.
I pepper per serving with about 155g filling
9 fat | 21 carb | 28 protein | 7 fiber
- 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
- 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!