Smoky Poblano Peppers with Zesty Cilantro Lime Crema Recipe

Sizzling peppers dance with vibrant flavors in this poblano peppers with cilantro lime crema that brings a zesty Mexican-inspired kick to your dinner table.

Bold and bright green poblano peppers promise a delightful blend of smoky and spicy notes.

The creamy cilantro lime sauce adds a tangy coolness that perfectly balances the peppers’ warmth.

Fresh ingredients come together in a simple yet stunning dish that celebrates robust southwestern cuisine.

Each bite delivers a harmonious blend of texture and taste that will transport you to a sun-drenched Mexican kitchen.

The recipe offers a mouthwatering experience that turns an ordinary meal into an extraordinary culinary adventure.

Let’s find out this delectable creation and let your taste buds embark on a flavorful journey.

How to Store Stuffed Poblano Peppers for Later

• Batch Cooking Brilliance: Prepare double the chicken mixture and freeze portions in airtight containers for quick future meals that save time during busy weeknights.
• Refrigerator Refresh Strategy: Store stuffed poblano peppers in sealed containers for up to 3-4 days, keeping the crema separately to maintain optimal texture and prevent sogginess.
• Smart Reheating Technique: Warm peppers in the oven at 350°F for 10-15 minutes to restore crispy edges and prevent microwave-related mushiness, ensuring delicious leftovers.
• Ingredient Prep Shortcut: Cook extra rice and shred chicken earlier in the week, allowing faster assembly and reducing overall cooking time for this delightful dish.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 450 kcal

Servings: 5

Stuffed Poblano Peppers with Cilantro Lime Crema Ingredients

• Poblano Peppers: Mild, smoky peppers that create a hearty vessel for stuffing, choose firm peppers with vibrant green color and no blemishes.
• Olive Oil: Helps roast peppers and enhance their natural flavors, use extra virgin for best taste.
• Salt and Pepper: Classic seasoning to bring out natural ingredients' richness.

• Shredded Chicken, Rice: Protein-packed and filling base that provides substantial texture and nutrition, choose tender chicken and fluffy rice.
• Diced Tomatoes, Black Beans: Add moisture, earthiness, and protein to the filling, select well-drained canned options for convenience.
• Cilantro, Jalapeño: Brings fresh, zesty flavor and optional heat, choose bright green herbs and adjust jalapeño for spice preference.

• Garlic Powder, Chili Powder, Cumin, Crushed Red Pepper: Create depth and warmth in the filling, select fresh, fragrant spices.
• Monterey Jack Cheese: Melts beautifully and adds creamy richness, choose freshly shredded for best texture.

• Cilantro, Avocado, Yogurt, Olive Oil, Lime Juice, Honey, Garlic: Creates a creamy, tangy sauce that complements the peppers, select ripe avocado and fresh ingredients.
• Kosher Salt, Black Pepper: Balances and enhances the crema's flavor profile.

Tools for Roasting and Stuffing Poblano Peppers

• Baking Pan: Large, flat dish for roasting peppers and final baking.
• Mixing Bowl: Medium-sized container for combining chicken and rice filling.
• Blender: Essential for creating smooth, creamy cilantro lime sauce.
• Sharp Knife: Needed for chopping ingredients and preparing peppers.
• Cutting Board: Provides clean surface for ingredient preparation.
• Measuring Cups/Spoons: Ensures accurate ingredient measurements.
• Spatula or Wooden Spoon: Helps mix filling ingredients thoroughly.

Steps to Make Stuffed Poblano Peppers with Lime Crema

• Pepper Preparation

Slice poblano peppers lengthwise and arrange them on a baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Let the peppers roast in a hot oven until they soften and develop slight char marks.

• Flavor Fusion

Combine shredded chicken with cooked rice, chopped tomatoes, black beans, and fresh herbs. Season the mixture with warm spices that create a zesty southwestern profile.

• Stuffing and Baking

Fill each pepper half generously with the chicken mixture. Sprinkle shredded cheese on top and return to the oven until the cheese melts and becomes golden and bubbly.

• Creamy Sauce

Whip together sour cream, fresh lime juice, chopped cilantro, and a touch of garlic. Blend until smooth and chill briefly to let the flavors meld and intensify.

• Serving

Place the hot, cheesy peppers on a serving platter and drizzle with the cool, tangy cilantro lime sauce. Garnish with extra fresh herbs for a vibrant presentation.

Flavor Tips for Creamy Cilantro Lime Sauce

• Swap poblanos with bell peppers for a milder flavor, perfect for kids or spice-sensitive friends.
• Replace chicken with ground turkey, black beans, or shredded beef for a protein-packed twist that keeps the meal exciting and versatile.
• Experiment with different cheese varieties like pepper jack, queso fresco, or sharp cheddar to create unique flavor profiles that elevate the dish.
• Prepare the stuffed peppers and crema a day in advance, storing them separately in the refrigerator for an easy weeknight dinner that saves time and reduces stress.

Serve Poblano Peppers with Garnish Ideas

• Fiesta Night Favorite: Invite friends over and turn this dish into a vibrant Mexican-inspired gathering with colorful plates and festive music.
• Meal Companions: Serve alongside black bean salad, Mexican street corn, or crisp green salad to create a balanced and satisfying meal that complements the peppers' rich flavors.
• Leftover Magic: Transform any remaining stuffed peppers into a next-day lunch by chopping them and adding to salads or wrapping in tortillas for a quick and delicious burrito-style meal.
• Fresh Garnish Boost: Sprinkle extra chopped cilantro, sliced green onions, or a few lime wedges on top to add brightness and freshness to the final presentation, enhancing both visual appeal and taste.

Creamy Poblano Peppers with Vibrant Cilantro Lime Crema Recipe

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4.7 from 32 reviews

• Total Time: 1 hour 5 minutes
• Yield: 5 1x

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Description

Creamy poblano peppers shine in this Mexican-inspired dish that balances robust roasted flavors with zesty cilantro lime crema. Home cooks can easily craft a remarkable meal showcasing bold southwestern ingredients and bright, fresh components you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

• 4 poblano peppers, sliced in half, deveined and seeded
• 1 ½ cups cooked chicken, shredded
• 1 ½ cups cooked rice (basmati or choice)
• 1 (398 mL / 14 oz) can diced or crushed tomatoes
• 1 (398 mL / 14 oz) can black beans, rinsed and drained
• 1 ½ cups shredded monterey jack cheese
• 1 tbsp cilantro, chopped, plus more for topping
• 1 jalapeño pepper, seeded and finely diced
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp pepper
• ¼ tsp crushed red pepper (optional)
• Salt, to taste
• Olive oil
• Salt and pepper
• 1 cup cilantro, packed
• ½ small ripe avocado
• ¼ cup plain yogurt
• 3 tbsps olive oil
• 2 tbsps lime juice
• 1 tbsp honey
• 1 clove garlic
• ½ tsp kosher salt
• ¼ tsp black pepper

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Instructions

1. Prep Oven and Pan: Preheat oven to 400°F (204°C), positioning rack in middle. Lightly coat baking pan with cooking spray or olive oil.
2. Pepper Preparation: Slice poblano peppers lengthwise, removing seeds and membranes. Arrange pepper halves cut-side up on pan, drizzle with olive oil, and season with kosher salt and black pepper.
3. Initial Roasting: Roast peppers for 15 minutes until slightly softened and developing a char to enhance smoky flavor.
4. Filling Creation: Combine shredded chicken, white rice, tomatoes, black beans, jalapeño, cilantro, cumin, and chili powder in mixing bowl. Gently fold ingredients to distribute flavors evenly.
5. Stuffing and Second Bake: Fill pepper halves with prepared mixture, mounding slightly. Return to oven and bake 20 minutes to heat through and further soften peppers.
6. Cheese Topping: Sprinkle monterey jack or cheddar cheese over peppers, covering filling completely. Bake additional 10-15 minutes until cheese melts and turns golden and bubbly.
7. Cilantro Lime Crema: Blend sour cream, cilantro, lime juice, garlic, and salt until smooth. Refrigerate 30 minutes to meld flavors.
8. Serving: Plate hot stuffed poblano peppers, garnish with fresh cilantro, and serve chilled cilantro lime crema on side.

Notes

• Pepper Preparation Tip: Remove all seeds and membranes carefully to reduce heat intensity and ensure a smoother eating experience.
• Roasting Technique: Allow peppers to develop a slight char for enhanced smoky flavor, which adds depth to the overall dish.
• Filling Balance Strategy: Mix ingredients gently to distribute flavors evenly, preventing clumping and ensuring each bite is perfectly seasoned.
• Crema Cooling Hack: Refrigerate cilantro lime crema for at least 30 minutes to let flavors meld and develop a more complex, harmonious taste profile.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 7 g
• Protein: 25 g
• Cholesterol: 70 mg