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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Initial Roasting: Roast peppers for 15 minutes until slightly softened and developing a char to enhance smoky flavor.
- 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.
- 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.
- 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.
- Cilantro Lime Crema: Blend sour cream, cilantro, lime juice, garlic, and salt until smooth. Refrigerate 30 minutes to meld flavors.
- 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