Chipotle Chicken Stuffed Poblanos

This chipotle chicken stuffed poblano peppers recipe transforms humble ingredients into a flavor-packed meal that brings restaurant-quality Mexican cuisine right to your dinner table. The combination of smoky poblanos and spicy chipotle creates an irresistible depth that will have everyone asking for seconds.

I first created this recipe when looking for a healthier alternative to traditional chile rellenos. What started as an experiment quickly became our family's Thursday night tradition, with my husband claiming these peppers could convert even the most dedicated fast food enthusiast.

Ingredients

• Large poblano peppers: Halved lengthwise with a gorgeous dark green color and mild heat that creates the perfect vessel for our filling
• Ground chicken: Provides lean protein while absorbing all the wonderful flavors from our seasonings
• Yellow onion and fresh garlic: Create an aromatic base that elevates the entire dish
• Chipotle in adobo sauce: Adds that signature smoky heat that makes this recipe truly special
• Ground cumin, chili powder, and paprika: Form our flavor foundation with warm earthy notes
• Black beans: Bring hearty texture, protein, and fiber making this a complete meal
• Monterey jack cheese: Melts beautifully with a mild creaminess that balances the spice
• Fresh cilantro and sour cream: For serving add brightness and cool contrast to finish the dish

Step-by-Step Instructions

Prep the Peppers:

Preheat your oven to 400°F and lightly coat a large sheet pan with cooking spray or oil. Cut poblanos lengthwise keeping the stems intact for presentation then remove seeds and membrane. Arrange them cut side up on your prepared pan leaving room between each pepper.

Brown the Meat Mixture:

Heat vegetable oil in a large skillet over medium high heat until shimmering but not smoking. Add ground chicken and diced onion breaking up the meat with a wooden spoon as it cooks. Continue cooking for about 5 minutes until chicken is no longer pink and onions have softened and become translucent.

Add Aromatics and Spices:

Stir in minced garlic, chipotle in adobo, cumin, chili powder, and paprika. The kitchen will instantly fill with an amazing aroma as the spices bloom in the hot pan. Cook for 30 seconds until fragrant being careful not to burn the garlic which can happen quickly.

Incorporate Beans:

Add drained and rinsed black beans to the chicken mixture stirring gently to combine. Allow everything to cook together for 2 to 3 minutes so the beans warm through and absorb some of the spice flavors. Remove from heat and taste for seasoning adding salt and pepper as needed.

Fill and Top Peppers:

Using a spoon generously fill each poblano half with the chicken mixture mounding it slightly. Distribute the filling evenly among all peppers then sprinkle the shredded Monterey jack cheese over each one ensuring complete coverage for that perfect melty top.

Bake to Perfection:

Place the sheet pan in your preheated oven and bake for 15 to 20 minutes. Watch for the cheese to become golden brown and bubbly and the peppers to soften while still maintaining their shape. The peppers should be tender enough to cut with a fork but not so soft they collapse.

Pin it

My absolute favorite part of this recipe is the chipotle in adobo sauce. I discovered this magical ingredient years ago at a cooking class in Santa Fe and have been obsessed ever since. The smoky complex flavor it adds to this dish reminds me of meals my grandmother would make during our summer visits to Arizona when I was young.

Managing the Heat Level

The beauty of this recipe lies in your ability to control the spice level. For milder palates use just one tablespoon of chipotle in adobo and remove all seeds from the sauce before mincing. If you crave that endorphin rush of real heat feel free to increase to four tablespoons and include some of the seeds. Remember that poblanos themselves can vary in heat level so always taste a tiny bit of raw pepper before stuffing to gauge their intensity.

Make Ahead and Storage

These stuffed poblanos are perfect for meal prep. Prepare everything up to the baking step then cover tightly and refrigerate for up to two days. When ready to eat simply add about 5 minutes to the baking time. Leftovers keep beautifully in an airtight container for three days and can be reheated in a 350°F oven for 15 minutes or until heated through. The flavors actually improve overnight making this an excellent next day lunch option.

Serving Suggestions

Transform these peppers into a complete feast by serving them with cilantro lime rice and a simple side salad dressed with lime vinaigrette. For a casual gathering set up a toppings bar with diced avocado pico de gallo pickled red onions and various hot sauces allowing guests to customize to their taste. A cold Mexican beer or tart margarita makes the perfect beverage pairing cutting through the richness of the cheese and complementing the smoky peppers.

Pin it

Frequently Asked Questions

→ How spicy are these stuffed poblano peppers?

The spice level is moderate, primarily coming from the chipotle peppers in adobo sauce and the poblanos themselves. You can adjust the heat by increasing or decreasing the amount of chipotle peppers. For a milder version, use just 1-2 tablespoons instead of the full 3 tablespoons.

→ Can I make these stuffed poblanos ahead of time?

Yes! You can prepare the filling and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator, then top with cheese just before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.

→ What can I substitute for ground chicken?

Ground turkey, ground beef, or plant-based meat alternatives work well as substitutes. For a vegetarian version, you could double the black beans and add 1 cup of cooked quinoa or rice to the filling mixture.

→ What sides pair well with these stuffed poblanos?

These stuffed poblanos pair beautifully with cilantro lime rice, a simple green salad, or Mexican street corn. For a lighter meal, serve with a side of avocado slices or guacamole and fresh pico de gallo.

→ How do I know when poblano peppers are done cooking?

Poblano peppers are done when they're tender but still hold their shape. You should be able to easily pierce them with a fork. They'll also develop a slightly wrinkled appearance as they roast, while the cheese on top should be melted and lightly browned.

→ Can I freeze these stuffed poblanos?

Yes, these freeze well after baking. Allow them to cool completely, then wrap individually and freeze for up to 3 months. Reheat in a 350°F oven for about 20-25 minutes until heated through, or microwave individual portions.