CHICKEN STUFFED POBLANO CHILES
This is an attractive and tasty dish. These are not your ordinary stuffed peppers. Serve on top of saffron rice with a side salad for a spicy meal.
Provided by PaulaG
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
- Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
- In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
- Cook until onions begin to turn golden, stirring frequently.
- Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
- Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
- With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
- Pack the chicken mixture into chilies and push cheese into mixture along the slit.
- Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
- Serve on top of a bed of saffron rice.
Nutrition Facts : Calories 225.8, Fat 13.1, SaturatedFat 4.2, Cholesterol 51.2, Sodium 156.2, Carbohydrate 9.8, Fiber 1.8, Sugar 5, Protein 18.2
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
STUFFED CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Season chicken with salt.
- Cut a pocket into each chicken breast.
- Stuff the pockets evenly with the mozzarella cheese.
- Press the edges of the chicken together to seal the pocket.
- Separate the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
- Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
- Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
- Fry the chicken until golden brown on both sides.
- Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
- Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
- Bake for 20 minutes.
- Enjoy!
CHICKEN STUFFED POBLANO PEPPERS
Make and share this Chicken Stuffed Poblano Peppers recipe from Food.com.
Provided by Kelly
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut a slit lengthwise down each pepper and carefully scrape out the seeds - keeping the pepper as intact as possible. Some people find that cutting a small slit at the top and bottom will create a flap which makes seeding and stuffing easier. Put oven on broil. Put a layer of aluminum foil on a cookie sheet and spray it lightly with Pam or brush with olive oil to keep peppers from sticking. Roast peppers about 4 minutes on each side until the skin turns black. Remove from oven and allow to cool enough to pick them up.
- In a skillet (medium high heat) with a tiny bit of butter or oil, sweat the onions and peppers. Add chicken and half the chili power and garlic powder. Cook chicken well. Dump contents of skillet into a bowl and add cream cheese, rest of chili powder and a dash or two of hot sauce if you want some kick. Mix well.
- Pick up each pepper carefully laying it flat in your hand (otherwise they have a tendency to tear) and use a knife in a scraping motion to remove as much skin as possible. Stuff peppers with chicken stuffing. Top peppers with sprinkled cheddar or Monterey Jack and bake about 12 minutes at 400 degrees. Four peppers serves four.
Nutrition Facts : Calories 245.8, Fat 16.2, SaturatedFat 9.2, Cholesterol 60.9, Sodium 188, Carbohydrate 12.4, Fiber 4.6, Sugar 0.6, Protein 15
STUFFED POBLANOS
This turkey-stuffed poblano peppers recipe is a family favorite, filled with cream cheese and Monterey Jack cheese for maximum gooeyness.
Provided by fire1676
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
- Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
- Add stuffing to peppers and place in a baking pan.
- Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 8.4 g, Cholesterol 133.7 mg, Fat 25.2 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 939.8 mg, Sugar 3.4 g
POBLANO CHICKEN SALAD
I came up with this recipe in my restaurant as a way to utilize leftovers and keep food cost low. As it turns out, I sold out of it in one day and is now in a regular rotation. Best eaten on a sandwich or with corn tortilla chips.
Provided by Chef David Highlander
Categories Salad
Time 2h45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (175 degrees C).
- Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.
- Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed.
- Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.
- Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely.
- Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.
- When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.
Nutrition Facts : Calories 1156.1 calories, Carbohydrate 67.9 g, Cholesterol 222.5 mg, Fat 73.4 g, Fiber 12 g, Protein 60.8 g, SaturatedFat 12.3 g, Sodium 632.4 mg, Sugar 14 g
JUANA'S CHICKEN-STUFFED POBLANOS
Categories Cheese Chicken Pepper Tomato Vegetable Dinner Monterey Jack Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Roast chiles:
- Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart). Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.
- Make filling:
- Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat.
- Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
- Stuff and bake chiles:
- Preheat oven to 350°F.
- Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
- Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
- Bake chiles in middle of oven until cheese is melted, about 30 minutes.
POBLANOS STUFFED WITH CHEDDAR AND CHICKEN
Another good recipe from Fine Cooking. These could be made ahead of time and heated through in the oven at a later time or the next day.
Provided by CC G
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
- Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
- Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 teaspoons salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
- Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
Nutrition Facts : Calories 598.8, Fat 26, SaturatedFat 14.6, Cholesterol 69.3, Sodium 419.1, Carbohydrate 67.8, Fiber 2.9, Sugar 4.9, Protein 23.1
DELICIOUS CHICKEN POBLANO
Make and share this Delicious Chicken Poblano recipe from Food.com.
Provided by piranhabriana
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Shake pepper and thyme on chicken breasts.
- Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
- Set aside in a baking dish and preheat oven to 375 degrees.
- In a saute pan, melt butter and saute onion and poblano peppers till soft.
- Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
- Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
- Turn on blender and puree, leaving some of the texture- set aside.
- Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
- Take the remainder of the peppers and onion and place them on top of the chickens.
- Cover the top with cheese and lightly sprinkle thyme on top of everything.
- Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
- Serving suggestion: With rice!
Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9
CHEESY POBLANO-STUFFED CHICKEN BREASTS
Plain-Jane chicken gets a serious flavor boost in this Cheesy Poblano-Stuffed Chicken Breasts recipe.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with cheddar, mushrooms and chiles. Press cut edges of pockets together to seal.
- Whisk egg in pie plate. Combine parsley and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
- Bake 20 to 25 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
CHICKEN STUFFED POBLANO WITH PARMESAN BREADCRUMBS
My own recipe for stuffed poblano peppers. Just happened to be walking through my farmers' market and spotted these nice green peppers. I have had them stuffed with cheese at Mexican resturants in the past and love them. So upon seeing the peppers I picked up a few. All the way home I was thinking in my head as to how I planned to fix them for my wife and I. Here is my end result and boy-o-boy are they some kind of tasty. Please do try them for yourself. Enjoy!
Provided by Chef Teer
Categories Lunch/Snacks
Time 1h30m
Yield 6 peppers, 6 serving(s)
Number Of Ingredients 12
Steps:
- While using gloves, wash the poblano peppers.
- Using a sharp paring knife cut a slit lengthwise from the stem to the tip of chile leaving the stem in tact.
- Carefully, cut away the seeds, rinse the inside of the chilies, and set aside.
- In a large bowl mix, the chopped onions, garlic, the cooked diced chicken, seasoning salt, tomato, cheese and add 2 tablespoons of the olive oil. Mix together well.
- In a separate bowl, mix breadcrumbs and Parmesan together for a dry mix.
- Preheat oven to 350 degrees Fahrenheit.
- Coat the cake pan or skillet with olive oil.
- Stuff the peppers with the mixture, use toothpicks to help sew them together.
- Using the remaining tablespoon of olive oil, lightly brush the outside of the chilies; place them in the dry breadcrumb mix; sprinkle all over the outside.
- Place them cut side up in the baking pan or skillet.
- Cook for 1 hour or until peppers are done.
- Serve on top of a bed of saffron rice.
Nutrition Facts : Calories 290.7, Fat 17.9, SaturatedFat 6.1, Cholesterol 47.1, Sodium 290.7, Carbohydrate 16, Fiber 2, Sugar 4.9, Protein 17.5
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