Cheesy Chicken Recipe

I discovered this Chicken Stuffed Poblano Peppers Keto recipe that excites my palate with a vibrant combination of flavor and heartiness. The smoky roasted poblanos stuffed with succulent shredded chicken, melted cheeses and aromatic spices draw me in every time. I relish the burst of tangy lime and fresh cilantro.

I’m excited to share this Cheesy Chicken recipe featuring stuffed poblano peppers that are as unique as they are delicious. Using 6 large poblano peppers filled with shredded, tender chicken and a mix of melted Monterey Jack and cheddar cheese really gives this dish an edge.

I start by sautéing a chopped yellow onion in olive oil, then I add minced garlic along with spices like ground cumin and chili powder which really tie the flavors together. I mix in heavy cream, a squeeze of fresh lime juice, and chopped cilantro to brighten up the taste while keeping it healthy.

This take on chicken stuffed poblano peppers is a fresh twist compared to other recipes like taco stuffed poblanos or even easy stuffed poblano peppers. Whether you’re into keto options or just something that feels a bit different on your dinner table, these flavors promise to keep you exploring.

Why I Like this Recipe

1. I love how the combination of tender peppers and cheesy, spicy chicken just explodes with flavor in every bite even if it’s a little messy sometimes.
2. I really like that the recipe isn’t too complicated – it makes me feel like I can cook a fancy meal without wasting tons of time in the kitchen.
3. I enjoy how the lime juice and cilantro add that extra zing to balance out the creaminess and heat; it makes everything taste fresh and fun.
4. I appreciate that even though the recipe has a few steps, every single ingredient comes together to create a comforting and satisfying dish every time I make it.

Ingredients

• Chicken: high protein making the dish hearty, its low fat and very versatile in sauces.
• Poblano peppers: add fiber and antioxidants with a smoky, mildly spicy flavor.
• Monterey Jack cheese: creamy and mild, it gives smooth texture and rich flavour.
• Cheddar cheese: sharp and tangy, boosting cheesy flavor with a vivid taste contrast.
• Olive oil: provides healthy fats and enriches cooking with its subtle, fruity flavor.
• Onion: adds natural sweetness and crunchy texture while balancing overall flavor dont overcook.
• Cilantro: fresh and tangy, its bright taste livens up the mix and cuts through richness.

Ingredient Quantities

• 6 large poblano peppers
• 1.5 lbs boneless, skinless chicken breasts (cooked and shredded)
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• Fresh lime juice (a squeeze)

How to Make this

1. Preheat your oven to 375°F and set aside a baking dish for later use.

2. Carefully slit each poblano pepper down one side, remove the stems and seeds, and then set ’em aside.

3. In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and cook ’til it gets soft, about 4 to 5 minutes.

4. Toss in the minced garlic and let it cook for about 1 minute before adding in the cooked, shredded chicken.

5. Sprinkle in the ground cumin, chili powder, salt and pepper, then mix everything well.

6. Pour in the heavy cream and stir until everything is combined; then mix in both the Monterey Jack and cheddar cheese until you see them start to melt and get all gooey.

7. Stuff each poblano pepper generously with the cheesy chicken mixture straight into the cavity you created.

8. Place the filled peppers in the baking dish and pop ’em into the oven for about 20 minutes, or until the peppers are tender and the cheese is all bubbly.

9. Take ’em out of the oven and give them a good squeeze of fresh lime juice over the top.

10. Sprinkle with fresh chopped cilantro and serve warm. Enjoy!

Equipment Needed

1. Oven (make sure it’s preheated to 375°F)
2. Baking dish
3. Sharp knife (for slitting open the poblano peppers and chopping veggies)
4. Cutting board
5. Large skillet
6. Stirring spoon or spatula
7. Measuring cups and spoons
8. Lime squeezer or fork (for giving a good squeeze of fresh lime juice)

FAQ

Cheesy Chicken Recipe Substitutions and Variations

• For the poblano peppers, you can use green bell peppers and add chopped jalapenos if you want more heat.
• If you cant find boneless, skinless chicken breasts, try using thighs or even shredded turkey, which works great too.
• If Monterey Jack isnt available, a mix of cheddar and mozzarella can work in its place.
• You can substitute heavy cream with half and half if you want a lighter version, though the texture will be a bit different.

Pro Tips

1. Try to give the peppers a quick char on an open flame before you prep them – it adds this nice smoky flavour and enhances their sweetness.
2. When mixing the creamy cheese mixture, dont be afraid to add a little extra heavy cream or even a splash of milk if things feel too thick; it makes the filling spread more evenly.
3. Season the chicken mixture a bit more than you might think – sometimes a pinch extra of chili powder or cumin can really kick up the flavour without overpowering the dish.
4. Keep a close eye on the peppers in the oven; overbaking can make them mushy so pull them out the moment the cheese is all bubbly.