Ingredients:

  • 4 large Poblano Peppers
  • 1 Tbsp Olive Oil
  • Pinch of sea salt
  • 2 cups cooked, shredded Chicken Breast
  • 1 Tbsp Unsalted Butter
  • ½ medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • ¼ tsp Dried Oregano
  • 1 Jalapeño, finely minced (seeds removed)
  • ½ cup Chicken Broth
  • 2 Tbsp chopped Fresh Cilantro
  • 4 oz Monterey Jack or Oaxaca Cheese, shredded
  • 2 oz Cotija or Parmesan cheese, crumbled
  • 2 Tbsp Sour Cream or Mexican Crema

Instructions:

  1. Preheat oven to 400°F (200°C). Toss whole poblanos with olive oil and salt. Roast on a baking sheet for 15-20 minutes, turning halfway, until skins are blistered and softened.
  2. Immediately transfer hot peppers to a bowl and cover tightly for 10 minutes to steam. Once cool enough to handle, carefully peel off the charred skin.
  3. Slice each pepper lengthwise in half and gently scoop out the seeds and membranes, creating boat shapes. Set aside.
  4. Melt butter in a skillet over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add garlic, cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
  5. Add the shredded chicken and minced jalapeño to the skillet. Pour in the chicken broth, stirring well. Simmer until the broth is mostly absorbed and the chicken is moist (about 3-4 minutes). Remove from heat.
  6. Stir in the fresh cilantro, and season generously with salt and pepper.
  7. Lightly grease a baking dish. Arrange the pepper halves cut-side up in the dish. Divide the chicken mixture evenly among the pepper boats.
  8. In a small bowl, briefly combine the shredded Jack/Oaxaca, crumbled Cotija/Parmesan, and sour cream. Spoon this cheese mixture over the top of the filled peppers.
  9. Bake for 10-12 minutes, or until the filling is piping hot and the cheese topping is melted, bubbly, and slightly golden.
  10. Let cool for 5 minutes before serving with guacamole or a side salad.