How To Make Chicken Stuffed Poblano Peppers

How To Make Chicken Stuffed Poblano Peppers

Here’s a great recipe on How To Make Chicken Stuffed Poblano Peppers! This is a killer spicy and meaty mixture that gets stuffed in poblano peppers, then baked in your pellet grill smoker or oven, and then finished with a delicious cooling sour cream sauce that will knock your socks off! Give this awesome recipe a try and let us know what you think. While the video shows the recipe being done with grown turkey you can definitely substitute and use ground chicken. 

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Chicken Stuffed Poblano Peppers Ingredients

Chicken Stuffed Poblano Peppers Recipe Instructions

Yield: 6 servings

Prepare your pellet grill or oven and set the temperature to 400℉ 

Place the chicken or ground turkey (as shown in the video) and add Cattleman’s Grill Carne Asada Seasoning to your chicken or turkey in your 12-inch Lodge cast iron skillet.  Brown the meat and break up so no large chunks of meat clump together.

Remove the cooked chicken or turkey with a slotted spoon to cool separately.

Add the diced zucchini to the skillet and brown or cook until slightly softened. Remove and add to meat mixture to cool.

Once your meat is cooked set the temperature of your grill to 350℉.

To mix the filling, add 1 cup of quesadilla cheese and ⅓ cup 505 Hatch Valley Flame Roasted Green Chile to the cooked meat and vegetables.

Cut your poblanos in half and destem/deseed as needed.

On a parchment-lined sheet pan, stuff your poblano halves with your meat mixture and cover with additional quesadilla cheese.

Bake for 35-40 minutes, or until bubbling hot and the cheese begins to brown on the surface.

While the peppers are baking, create a sauce by blending cilantro and sour cream together until smooth.

To plate, place a spoonful or two of the cilantro sauce on the bottom of the plate, and place peppers on top of that. Garnish with more cilantro leaves, if preferred.

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