Cheesy Chicken Stuffed Poblanos Recipe



  • 4 cups shredded cooked chicken (rotisserie or slow cooked chicken works great)
  • 1/3 cup tomato based salsa
  • 1/2 cup full fat sour cream
  • 1/4 cup scallions, chopped
  • 2 Tbsp fresh cilantro, chopped
  • 1 cup sharp cheddar cheese, grated
  • 1 cup Colby Jack cheese, grated
  • 6 medium poblano peppers



  1. Combine shredded chicken, salsa, sour cream, scallions, cilantro, ¾ cup cheddar, ¾ cup Jack cheese in a large bowl. Mix thoroughly and set aside.
  2. Wash and spread whole peppers on a cookie sheet. Broil on high for 3 minutes until skin blackened.
  3. Stuff each pepper with ¾ cup of the cheese/chicken mixture. Divide remaining cheese over the top.



Serves 6

5 Blocks per serving