Mexican stuffed poblano peppers are the perfect weeknight or weekend dinner.
Poblano peppers have a place close to my heart. We used to live on the Texas/New Mexico boarder and green chiles were grown along the Rio Grande in that area.
We actually lived pretty close to Hatch, New Mexico and would often go there for the Chile Festival. If you are ever in the area, make sure you stop by for some great food and fun.
Back to the story. When chiles were ready to be sold, truckloads of them would be delivered to the grocery stores in the area. In the front of the store would be a big barrel type contraption that had gas flames underneath it.
When you purchased your green chiles you would go to the barrel and have the employ roast the chiles.
The smell of the roasting chiles is something that is so hard to describe. There is an earthy smell to them. You can hear the skin crack as it chars.
I love that smell and that sound – it reminds me of home.
Since I no longer live in the southwest, I roast my peppers at home. There are a couple easy ways to do this. You have to do this to get the skin off of them. Trust me, it is worth is for the Mexican stuffed poblano peppers that you will have for dinner.
- Heat up your grill and roast them. Turn them when they get nice and black and you hear the skin pops
- Roast them under the broiler
- Roast them over an open flame if you have a gas stove (make sure you use tongs)
Once you have them roasted, place them in a bowl and cover with plastic wrap. Let them sit for about 20 minutes. You can then pull and rub the skin off.
My mixture is grilled chicken (leftover from the night before), black beans and corn. Once the chile has been stuffed, I top with with a mix of Pepper Jack cheese and Queso Fresco. The last step is to broil it until the cheese is melted.
Here is how to make Mexican Stuffed Poblano Peppers
Mexican Stuffed Poblano Peppers
- 4 poblano peppers
- 4 boneless skinless chicken thighs
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 clove garlic chopped
- 1/4 cup orange juice
- 2 TBL lime juice
- 1 can organic black beans
- 1 cup organic frozen corn
- 1 cup shredded pepper jack cheese
- 1 cup shredded Queso Blanco cheese
In a large zipper top bag, place the chicken thighs, chili, cumin, garlic, orange juice and lime juice. Marinate for 1 hour or longer.
Char the poblano peppers, so that the skin blackens. Place the peppers in a bowl, cover with plastic and let them sweat. Peel the skin off the peppers, slice the top of (you don't have to do this partake the seeds out and set aside.
Grill the chicken until it is no longer pink. Chop the chicken into 1 inch pieces.
In a large skillet, add the black beans and corn and heat. Take off the heat and then add the chicken.
Stuff the peppers with the chicken mixture. Set them on a cookie sheet. Top with both cheeses and broil until cheese is bubbly and brown.
Now, I will tell you that most poblano peppers are not hot. They are considered a mild pepper. Word of warning – you just never know. I have used poblano peppers in certain recipes, like this Grilled Corn Chowder, and my peppers were so hot. I was glad there were just a few of them in the chowder.
Does this sound like a recipe you would try? I really hope you do.
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