Rotisserie Chicken Stuffed Poblano Peppers
by V & V Supremo Foods, Inc.
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3.42
Loading...35 Min
4
Servings
12
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®.
Ingredients
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4 poblano peppers
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1 Tbsp. vegetable oil
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½ cup white onion, fine dice
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1 Tbsp. garlic, crushed
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1 cup rotisserie chicken, shredded
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1 ear fresh corn kernels
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1 Roma tomato, seeds removed, small dice
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¼ tsp. ground black pepper
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2 Tbsp. fresh cilantro, chopped, divided
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⅓ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
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1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, divided
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1 cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
5 Steps to complete
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1Preheat broiler to 500°F or high heat
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2Roast 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.
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3Preheat 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.
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4Divide 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.
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5Garnish each Rotisserie Chicken Stuffed Poblano Pepper with 1 tablespoon Sour Cream and sprinkle with remaining cilantro. Serve and enjoy!
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