Poblano Chiles are a great pepper to stuff. Their size and shape enable you to stuff them with almost anything. They have a mild taste and a meaty texture that will hold all that goodness inside. I like to bake them with with a creamy cheese filling, grilled chicken with corn salsa over top. And for a little added crunch I coat them with a bread crumb coating. Sometimes I go vegetarian and switch out the grilled chicken for black beans. It takes a little prep work but it’s so worth it when you taste all the flavors going on inside this poblano chile.
Be generous with your seasoning. Grill over medium high heat for about 20 minutes give or take, turning the chicken after 10 minutes. ** Arizona Dreaming is a salt free seasoning so I added a little salt.
I’m going to stuff the poblanos with a cream cheese and monterey jack blend with some garlic and green onion, with some corn salsa spooned over the top. It’s too early to get good corn on the cob so I used canned corn for the salsa.
In a medium sized bowl, add 8 ounces whipped cream cheese, 8 ounces shredded Monterey Jack Cheese, 1/4 cup of sliced green onion and 1 clove garlic minced. Combine all the ingredients together. The mixture will be thick.
And then into some bread crumbs. About half way through I ran out of breadcrumbs so I used Panko crumbs to finish the rest. I think the bread crumbs coated the peppers easier and had a better taste but in a bind the Panko worked well as a substitute.
Every bite was layered in flavors!
8 large Poblano Peppers
3 Chicken Thighs, skinless and boneless
1 – 2 tablespoons Southwest Seasoning (I used Arizona Dreaming from Penzey’s)
Olive Oil, for drizzling
1 (8 oz) container Whipped Cream Cheese
1 (8 oz) package Monterey Jack Cheese, shredded
1/4 cup Green Onion, sliced tops only
1 clove Garlic, grated on a microplane grater
2 eggs, beaten
2 cups Plain Bread Crumbs
Traditional Salsa, optional
Roast Poblanos over a gas grill turning every few minutes until charred on all sides. Remove chiles and place in a plastic ziplock bag for 20 – 30 minutes to steam. Run the poblanos under running water and gently peel off the outer charred skin. Slit the poblanos from stem to the tip and remove the seeds from inside.
Prepare chicken thighs for the grill. Sprinkle southwest seasoning over both sides and drizzle with olive oil. Place on hot grill turning after 10 minutes to cook the other side. After another 10 minutes check to see that the juices run clear before removing from grill. Let chicken rest for 5 minutes, slice into small bite size pieces.
Combine cream cheese, shredded Monterey Jack cheese, sliced green onion and grated garlic. The mixture will be thick.
Divide chicken and cheese mixture and place equal amounts of first chicken pieces and then cheese filling into poblano peppers. Top each poblano with corn salsa.
Beat 2 eggs into a medium sized bowl and place breadcrumbs into another medium bowl. Gently dip the stuffed poblano in the beaten egg and then into the breadcrumbs. Place stuffed peppers on a broiler pan lined with aluminum foil. Drizzle with olive oil. Place in a 400 degree oven for 15 – 20 minutes or until cheese has thoroughly melted.
Serve with traditional salsa if desired.
Makes 8 stuffed poblano peppers.
** An alternative to roasting chiles on the grill is to place under the broiler at the highest temperature. Chiles will start to blister after a few minutes. Turn the chiles so that they blister on all sides. Place in a plastic zip lock bag for 20 minutes to steam.