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Rotisserie Chicken Stuffed Poblano Peppers

Rotisserie Chicken Stuffed Poblano Peppers

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35 Min
4
Servings
15
ingredients

Rotisserie Chicken Stuffed Poblano Peppers are a delicious meal any night of the week. Spicy stuffed peppers are enhanced with the delicious flavor of Grated Sierra® Brand Cotija Cheese, Supremo® Brand Mexican Sour Cream, and Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®.

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Ingredients

5 Steps to complete

  • 1
    Preheat broiler to 500°F or high heat
  • 2
    Roast poblano peppers directly over a gas flame for 3 to 4 minutes, turning occasionally with a pair of tongs, until the skin is charred. Place peppers in a covered bowl and rest roasted peppers for 5 minutes. Remove pepper skins with a paper towel, carefully slice peppers open lengthwise, and remove seeds. Set aside until needed.
  • 3
    Preheat a large skillet for 2 minutes over medium-high heat. Add oil, onion, garlic, and sauté for 1 minute. Add chicken, corn, tomato, black pepper, and continue cooking for 3 to 4 minutes. Remove pan from heat; add 1½ tablespoons cilantro, Cotija cheese, and ½ cup Sour Cream. Stir mixture until thoroughly combined.
  • 4
    Divide filling evenly between each roasted pepper. Place stuffed peppers in a baking dish, top each with ¼ cup of Chihuahua® cheese, and broil for 6 to 7 minutes or until the cheese is lightly browned.
  • 5
    Garnish each Rotisserie Chicken Stuffed Poblano Pepper with 1 tablespoon Sour Cream and sprinkle with remaining cilantro. Serve and enjoy!
Preheat broiler to 500°F or high heat; Roast poblano peppers directly over a gas flame for 3 to 4 minutes, turning occasionally with a pair of tongs, until the skin is charred. Place peppers in a covered bowl and rest roasted peppers for 5 minutes. Remove pepper skins with a paper towel, carefully slice peppers open lengthwise, and remove seeds. Set aside until needed.; Preheat a large skillet for 2 minutes over medium-high heat. Add oil, onion, garlic, and sauté for 1 minute. Add chicken, corn, tomato, black pepper, and continue cooking for 3 to 4 minutes. Remove pan from heat; add 1½ tablespoons cilantro, Cotija cheese, and ½ cup Sour Cream. Stir mixture until thoroughly combined.; Divide filling evenly between each roasted pepper. Place stuffed peppers in a baking dish, top each with ¼ cup of Chihuahua® cheese, and broil for 6 to 7 minutes or until the cheese is lightly browned.; Garnish each Rotisserie Chicken Stuffed Poblano Pepper with 1 tablespoon Sour Cream and sprinkle with remaining cilantro. Serve and enjoy!

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