Fruits and Vegetables Vegetables Chile Peppers Poblano Chicken-Stuffed Poblano Peppers 5.0 (10) 10 Reviews 3 Photos Smoky/earth poblanos do have a mild kick, and act as a tender yet sturdy base for this cheesy chicken filling. The beans and tomatoes bulk it up with more texture and flavor. The sharp cheddar adds a nice tang while the pepper jack is melty and spicy. The corn chips on top add a crunch and extra hit of salty sweetness. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Allrecipes' editorial guidelines Updated on November 19, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 3 Active Time: 20 mins Bake Time: 30 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 poblano pepper, halved and seeded 3 tablespoons olive oil, divided 1 teaspoon kosher salt, divided 1 ½ cups finely chopped yellow onion 5 medium cloves garlic, finely chopped 1 teaspoon ground cumin ½ teaspoon smoked paprika 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL) 1 (15 ounce) can black beans, drained and rinsed 4 ounces cream cheese, cut into cubes 3 cups shredded cooked chicken 1 ½ cups shredded pepper jack cheese, divided 1 ½ cups shredded sharp white Cheddar cheese, divided ¼ cup corn chips (such as Fritos®, crushed 2 tablespoons chopped fresh cilantro lime wedges for serving Directions Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil. Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt. Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes. Dotdash Meredith Food Studios Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute. Dotdash Meredith Food Studios Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt. Dotdash Meredith Food Studios Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper). Dotdash Meredith Food Studios Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet). Dotdash Meredith Food Studios Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes. Dotdash Meredith Food Studios Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges. I Made It Print Nutrition Facts (per serving) 971 Calories 69g Fat 31g Carbs 58g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 971 % Daily Value * Total Fat 69g 88% Saturated Fat 31g 157% Cholesterol 220mg 73% Sodium 1818mg 79% Total Carbohydrate 31g 11% Dietary Fiber 9g 32% Protein 58g 117% Potassium 844mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.