Chipotle Chicken Stuffed Poblanos (Print Version)
# Ingredients:
→ Peppers & Filling
01 -
4 large poblano peppers, halved and seeds removed
02 -
1 tablespoon vegetable oil
03 -
1 lb ground chicken
04 -
1 small yellow onion, finely diced
05 -
3 medium cloves garlic, minced
06 -
3 tablespoons minced chipotle in adobo sauce
07 -
1 teaspoon ground cumin
08 -
1 teaspoon chili powder
09 -
1/2 teaspoon ground paprika
10 -
1 can (15 oz) black beans, drained and rinsed
11 -
Salt and pepper to taste
→ Toppings
12 -
1-1/2 cups shredded Monterey jack cheese
13 -
Sour cream for serving
14 -
Fresh minced cilantro for serving
# Instructions:
01 -
Preheat oven to 400°F (200°C) and lightly grease a large sheet pan. Arrange poblano pepper halves in a single layer and set aside.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and onion and sauté 3-5 minutes until chicken is no longer pink.
03 -
Add garlic, chipotle, cumin, chili powder, paprika, and black beans to chicken and cook 2-3 additional minutes until fragrant and heated through. Remove chicken mixture from heat and season with salt and pepper to taste.
04 -
Divide chicken mixture between prepared poblano pepper halves. Top peppers with shredded Monterey jack cheese.
05 -
Bake peppers at 400°F for 15-20 minutes until cheese is lightly browned and peppers are tender. Serve warm with sour cream and cilantro on top.
# Notes:
01 -
The heat level can be adjusted by varying the amount of chipotle in adobo sauce.
02 -
Poblanos have a mild to medium heat level that mellows during roasting.