Poblano Con Pollo Recipe
A large poblano pepper roasted and stuffed with grilled chicken then topped with ranchera sauce, chipotle sauce, and Monterrey jack cheese.
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Ingredients
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Poblano Peppers
Grilled Chicken Filling
Sauces and Toppings
Method
Preparation of Poblano Peppers
- 1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 25-30 minutes, turning them halfway through, until they are blistered and charred all over. Remove from the oven and place them in a bowl covered with plastic wrap to steam for about 10 minutes.
Grilled Chicken Filling
- 2
Grill the Chicken
While the peppers are roasting, heat a grill pan or outdoor grill over medium-high heat. In a bowl, combine the chicken breasts with olive oil, garlic powder, cumin, salt, and black pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for a few minutes before chopping into small pieces.
Assemble and Bake
- 3
Stuff the Peppers
Once the poblano peppers have cooled, carefully peel off the skin and make a slit down one side of each pepper. Remove the seeds and membranes. Stuff each pepper generously with the grilled chicken filling.
- 4
Add Sauces and Cheese
Preheat your oven to 375°F (190°C). Place the stuffed peppers in a baking dish. Pour the ranchera sauce evenly over the stuffed peppers, followed by a drizzle of chipotle sauce. Sprinkle the shredded Monterrey Jack cheese on top.
- 5
Bake the Stuffed Peppers
Bake the stuffed peppers in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let them cool for a few minutes before serving.