Chicken Taco Stuffed Poblano Peppers

Forget the taco shells! Poblano peppers are stuffed with a juicy, spiced, shredded chicken filling with loads of melted cheese and refreshing shredded lettuce. This dish would go great with Mexican Fried Rice. You can garnish your stuffed poblano pepper with chopped cilantro, lime juice, or some fatty sour cream or greek yogurt for dipping.

Prep Time: 10 min
Cook Time: 52 min
Ready In: 1 hr 2 min


¾ Chicken Thigh: 8 ounce (227g)
¾ Salt: ¼ teaspoon (2g or 0.07 oz)
¾ Black Pepper: ⅛ teaspoon
¾ Cumin, Ground: ¼ teaspoon
¾ Cayenne: ⅛ teaspoon
¾ Paprika: ¼ teaspoon
¾ Oregano, Dried: ¼ teaspoon
¾ Olive Oil: 1 teaspoon (4g or 0.14 oz)
¾ Butter: 1-½ tablespoon (21g or 0.75 oz)
¾ Heavy Cream: 1 cup (238g or 8.4 oz)
¾ Shredded Cheddar Cheese: 1 cup, shredded (113g or 3.99 oz)
¾ Bacon: 6 medium slice (48g or 1.69 oz)

1.Prepare the chicken thighs by laying them flat on a clean surface. Sprinkle them evenly on the exposed side with salt and pepper.
2. Gently wrap each chicken thigh with bacon. Some larger pieces may require an extra half slice of bacon. Make sure all bacon ends meet on the underside of each thigh.
3. Heat the olive oil in a large skillet on high heat. When the skillet is ready, place in the chicken thighs. Cook on each side for 8-10 minutes or until the chicken is completely cooked through. Set the chicken aside to rest.
4. In a new, small pan, melt the butter over low heat. Gently whisk in the heavy cream. Bring the liquids to a simmer, and whisk until the fats are no longer separated.
5. With the sauce on a low heat and a gentle simmer, whisk in the cheddar cheese in 3-4 additions. Stir the sauce until it’s creamy and smooth. Serve hot over the chicken and enjoy!

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