If you have never roasted a poblano pepper before, you have got to try it! “What is a a poblano pepper?” you ask. The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Poblanos tend to have a mild flavor and are delicious when stuffed with a variety of ingredients. For dinner tonight, I decided to use onion, chicken, leftover corn, fresh tomatoes and cilantro. Now, in the past, I would have combined all of this with rice but with all the cauliflower rice rage going on these days, I used that instead. WOW!! Absolutely delicious! The beauty of cauliflower rice is that it seriously tastes so much like rice that it’s just a no brainer…bye bye carbs! I just happen to love the mellow chili flavor of the poblano pepper. Top these guys off with a little shredded cheese, cilantro, fresh avocado and maybe a little dollop of sour cream or Greek yogurt. Yum! Don’t be afraid…go for it!
The skin gets nice and bubbly when you roast these guys! Let them get a little blackened and then leave them in a paper or plastic bag for 5 minutes to steam. Now, just get your hands in there and start peeling the skin off! It’s so fun! But be careful with the peppers because they can be fragile. Cut a slit down the center so you can get the seeds out.
How delicious does this chicken mixture look? It’s seriously so good! I cannot wait to make these again!
- 2 boneless skinless chicken breasts (diced into small bite sized pieces)
- 4 poblano peppers
- ½ cup diced tomatoes
- ½ fresh corn
- ⅓ cup diced yellow onion
- 1 clove garlic - minced
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 tablespoon cilantro - chopped (plus more for garnish)
- ½ cup shredded cheese (we used montery jack and cheddar mixture)
- 1 cup riced cauliflower (can find in most grocery stores, we buy at Trader Joe's, or rice yourself by adding cauliflower florets to a food processor and pulsing until the texture resembles rice.)
- Preheat oven to 450 °
- Place poblano peppers on a baking sheet and cook until skin is charred - about 3 minutes per side. Rotate peppers so all sides are charred evenly.
- Once charred, remove from oven and place in plastic bag (or a bowl covered with plastic wrap) to steam for 5 minutes. This will allow skins to peel off easily
- Preheat oven to 350°
- While peppers are steaming, heat olive oil in a medium saute pan over medium high heat.
- Add onions and garlic and cook for 1-2 minutes
- Add diced chicken and dry seasonings and saute for about 5 minutes
- Add diced tomatoes, corn, riced cauliflower, cilantro and saute for roughly 3-5 more minutes
- Remove from heat and set aside
- Remove skins from peppers, then carefully remove seeds from insides
- Place peppers in a baking dish and fill with chicken mixture
- Top with shredded cheese and bake for 10 minutes or until cheese is melted
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