Cheesy Chicken Stuffed Poblanos – Low Carb and Gluten Free
Try this Cheesy Chicken Stuffed Poblanos – Low Carb and Gluten Free recipe, or contribute your own.
Try this Cheesy Chicken Stuffed Poblanos – Low Carb and Gluten Free recipe, or contribute your own.
- Carbohydrate 0.296658334177197 g
- Cholesterol 0 mg
- Fat 0.00803333335517721 g
- Fiber 0.106333329777816 g
- Protein 0.074975000210391 g
- Saturated Fat 0.00129166667034564 g
- Serving Size 1 1 serving (4g)
- Sodium 0.678333335172817 mg
- Sugar 0.190325004399381 g
- Trans Fat 0.00243916667321983 g
- Calories 1 calories
Step-by-step
- Combine the shredded chicken, salsa, sour cream, scallions, cilantro, ¾ cup cheddar and ¾ cup colby jack cheese (reserve ¼ cup of each cheese for topping) in a large bowl. Mix thoroughly and set aside.
- Wash and spread the whole poblano peppers on a cookie sheet. Set under the oven broiler on high for about 3 minutes per side, or until the skin is blackened. Remove and cover with a clean towel for 10 minutes to steam and cool.
- Remove the towel and peel the skins from the peppers. Then gently cut the peppers down one side and remove the seeds and pith. Stuff each pepper with about ¾ cup of the cheese and chicken mixture. Then divide the remaining cheese over the tops of the peppers. Bake at 375 degrees (F) for 20 minutes. Remove and serve hot with additional sour cream salsa, green onions and cilantro if desired.
- Combine the shredded chicken, salsa, sour cream, scallions, cilantro, ¾ cup cheddar and ¾ cup colby jack cheese (reserve ¼ cup of each cheese for topping) in a large bowl. Mix thoroughly and set aside. Roast, peel, seed, and chop 2 whole poblano peppers and add to the mixture - OR - stir in one can of chopped green chilis. Spoon into a casserole dish and sprinkle on the reserved cheese. Bake in a 375 degree (F) oven for about 30 minutes or until bubbling. Remove and serve hot with additional sour cream salsa, green onions and cilantro if desired.
The Broiler Technique
Blistering poblano skins under direct high heat transforms tough wax into a pliable, smoky wrapper. Place whole peppers directly on a rimmed baking sheet positioned four inches from the top heating element. Rotate every three minutes until charred patches cover at least seventy percent of the surface. Inadequate charring yields bitter, rubbery flesh that tears during stuffing.The Steam Step
Covering hot peppers with a clean kitchen towel traps residual moisture and loosens the charred cuticle. Leave them sealed for ten minutes without peeking. Peel the skins under a thin stream of cool tap water to remove stubborn flakes while keeping the underlying walls intact. Slit the side lengthwise to extract internal seeds and membranes cleanly.Scaling and Equipment
Compact kitchen setups require thoughtful pan selection to prevent overcrowding. Six stuffed peppers demand a standard nine-by-thirteen-inch glass baking dish to ensure even heat distribution at 375 degrees Fahrenheit. Halving the ingredients scales the yield down cleanly to three portions by using an eight-inch square pan.
