Creamy Chicken Stuffed Poblano Chile Peppers

This idea started out as a craving for chile rellenos.  After seeing the work involved with them, I decided to go a different route. I wanted to have some sort of meat in them in addition to the cheese and not attempting to batter and fry them seemed more appealing to me.  So, I came up with this recipe. They turned out better than I expected.  They could have been a bit spicier, but that’s just me.

So, if you make it, please tell me what you think and if you make any adjustments, let me know that as well.


  • 1 whole chicken breast, bone-in
  • 1 packet Goya Sazòn Picante Seasoning
  • water to cook chicken
  • 1 small onion, chopped
  • 1 jalapeno, chopped
  • 3 Roma tomatoes, chopped
  • 4 oz. cream cheese
  • salt and pepper to taste
  • 4 large Poblano chile peppers
  • olive oil
  • shredded Mexican-style cheese ( I used a four cheese blend) Use whatever you like.

Step One – Prepare Chicken

Fill a saucepan, large enough to hold the chicken breast, 3/4 of the way full with water.  Add the packet of Goya and dissolve.

Add the chicken, some salt and bring to a boil for three minutes.  Lower to a simmer, cook for 40 minutes, or until chicken is tender.  Remove chicken from broth, set aside to cool.  When cool enough to handle, shred the breast.  Cover and place in refrigerator.

Save the remaining broth from cooking the chicken. You can use it later if needed.

Step Two – Prepare Poblanos

Wash and dry poblanos.  With a paring knife, make a vertical slit from the stem down.  Place on a plate and microwave three minutes to make pliable.  When cool, take kitchen shears and cut a 1/4″ or so portion from the pepper.  This is so you can stuff them easily.  Set aside.

Step Three – Prepare Stuffing

Heat about 1 tablespoon of olive oil in a skillet.  Add onion and jalapeno pepper and cook until softened, about three minutes.  Add chopped tomatoes. Season with salt and pepper and cook another three minutes.

Add cream cheese to the pan and mix around until it softens up to a creamy consistency.  Add the shredded chicken.  Taste for seasoning. Adjust if necessary.  If too dry, add a little bit of the chicken cooking liquid.  Remove from heat.

Step Five – Stuff Poblanos

Squeeze a little olive on your hands and lube up the peppers nicely.  Stuff each pepper with the chicken mixture. Make sure you stuff them well. Not overflowing though.  Place peppers in a greased pan and cover with foil.

Heat oven to 350° and cook for 35 minutes. Remove from oven and top each pepper with the shredded cheese.  Return to oven and cook until cheese is melted and nicely browned, about 10 minutes longer. I also poured a bit of the cooking liquid in the bottom of the pan at this point to get some steam to them and finish the cooking process. It worked rather well.

Remove to plate and serve on a bed of rice, if desired.


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