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Chicken & Cheese Stuffed Poblano Peppers

No Red Meat Chiles Rellenos

Roasted poblano peppers are stuffed with tender shredded chicken, meltedcheese, and flavourful seasonings before being baked in a rich tomato sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 4 large poblano peppers
  • 2 cups cooked shredded chicken
  • 1½ cups shredded Monterey Jack or Oaxaca cheese
  • 1 tablespoon olive oil
  • ½ small onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 cups tomato sauce
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • Fresh cilantro chopped, for garnish
  • Sour cream for serving (optional)
  • Lime wedges for serving

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a covered bowl or plastic bag for 10 minutes, then peel away the skins.
  3. Carefully make a slit down one side of each pepper and remove the seeds while keeping the peppers intact.
  4. Heat the olive oil in a skillet over medium heat. Sauté the diced onion until softened, about 3–4 minutes.
  5. Add the garlic, cumin, smoked paprika, oregano, salt, and pepper, and cook for another minute.
  6. Stir in the shredded chicken and cook until heated through. Remove from the heat and mix in 1 cup of the shredded cheese.
  7. Gently stuff each poblano pepper with the chicken and cheese mixture.
  8. Spread the tomato sauce evenly in the bottom of a baking dish and stir in the chili powder and garlic powder.
  9. Arrange the stuffed peppers in the baking dish and sprinkle the remaining cheese over the top.
  10. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
  11. Garnish with fresh cilantro and serve with sour cream and lime wedges if desired.

Notes

Chef's Tips
  • Roast the peppers well to make peeling easier and enhance their smoky flavor.
  • Rotisserie chicken is a convenient and flavorful shortcut.
  • Oaxaca cheese offers the most authentic flavor, but Monterey Jack or mozzarella are excellent substitutes.
  • Add black beans or corn to the filling for extra texture and nutrition.
  • For a crispier finish, broil the peppers for the final 2–3 minutes of baking.
  • Serve with Mexican rice, refried beans, or a simple avocado salad for a complete meal.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheat beautifully in the oven.