These stuffed poblano peppers are filled with juicy seasoned chicken and melty cheese, then smothered in a rich and smoky creamy chipotle sauce. It’s everything you want in a comforting, Mexican-inspired dinner, bold flavors, cozy textures, and just a hint of heat. Whether you're serving guests or treating yourself to a weeknight upgrade, this dish is sure to impress!
Why You'll Love Stuffed Poblano Peppers in Creamy Chipotle Sauce
- Bold, smoky flavors from chipotle and roasted poblanos bring authentic Mexican flair to the table.
- Ultra creamy chipotle sauce made with Mexican crema and Oaxaca cheese—dreamy, melty, and just the right amount of heat.
- Easy to customize with your favorite fillings or cheese blends.
- Perfect for make-ahead dinners or special occasions—this dish feels like comfort food and looks like a showstopper.
Ingredients You'll Need
- For the Chicken Filling
- 1 lb chicken tenders or chicken breast, cut into small pieces
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- ½ cup shredded Monterey Jack cheese (for stuffing)
- For the Creamy Chipotle Sauce
- ¼ cup white onion, finely chopped
- 3 garlic cloves, minced
- ½ cup canned sweet corn (drained)
- 1 ½ cups heavy cream
- 1 cup Mexican sour cream (crema Mexicana)
- ½ cup chicken broth
- ½ cup shredded Oaxaca cheese (plus more for topping)
- ½ cup chipotle sauce (from canned chipotle peppers in adobo)
- Salt and pepper, to taste
- For the Poblano Peppers
- 4 large poblano peppers
- Cooking spray or a light brush of oil
What Each Ingredient Does
For the Chicken Filling
- Chicken tenders or breast: Provides a hearty, protein-rich filling. Cut the chicken into small pieces for an even filling.
- Salt, black pepper, garlic powder: Classic seasoning trio that enhances the chicken’s natural flavor without overpowering the dish.
- Shredded Monterey Jack cheese: Melts inside the pepper for gooey, comforting texture and a mild, creamy bite.
For the Creamy Chipotle Sauce
- White onion – Adds subtle sweetness and savory depth to the sauce base.
- Garlic – Brings aromatic richness and classic Mexican flavor.
- Sweet corn – Adds pops of natural sweetness and a pleasant texture contrast in the sauce.
- Heavy cream – Provides richness and velvety texture; it’s the backbone of the creamy consistency.
- Mexican sour cream (crema Mexicana) – Adds a slightly tangy, authentic flavor and silky texture.
- Chicken broth – Helps thin the sauce to the perfect consistency while deepening the savory notes.
- Shredded Oaxaca cheese – Super melty and mild; it smooths out the sauce and adds that irresistible cheese pull.
- Chipotle sauce (from canned chipotles in adobo) – The smoky, spicy heart of the dish. Adds bold flavor and that signature kick.
- Salt and pepper – Final layer of seasoning to balance out richness and acidity.
For the Poblano Peppers
- Poblano peppers – Earthy, mildly spicy, and perfect for stuffing. Roasting brings out their natural sweetness.
- Oil or cooking spray – Helps the peppers blister evenly in the oven and aids in easy skin removal.
Keep the peppers whole and the sauce silky
Give the roasted poblanos their covered steaming time before peeling. The loosened skins should slip away with gentle rubbing; there is no need to scrub every tiny dark fleck. Cut one slit along the side and ease out the seeds while supporting the pepper in your hand. If one tears a little, tuck the edges around the filling—the sauce will make it look right at home on the plate.
Cook the chicken before filling the peppers, and keep the pieces small enough that a forkful gets chicken, melted cheese, and poblano together. Fill gently rather than packing the cavity tightly; you want the pepper to cradle the filling, not split under it.
Once the cream and cheese are in the skillet, keep the heat gentle and stir until the sauce is smooth. If it becomes too thick to spoon around the peppers, loosen it with a small splash of broth. Add the chipotle gradually if you prefer milder heat, tasting as you go. Warm the filled peppers in the sauce just until the cheese melts, so the roasted flesh stays tender and holds its shape.
Frequently Asked Questions
Yes! You can roast and peel the poblanos, make the chicken filling, and even prep the sauce a day in advance. Assemble and heat when ready to serve.
It has a medium level of heat. For less spice, reduce the amount of chipotle sauce or use only the adobo liquid without the peppers.
They freeze well! Assemble them fully (without the final cheese topping), freeze in a baking dish, then thaw and bake until warmed through.
What to serve with creamy chipotle poblanos
These peppers bring plenty of richness to the plate, so I like a side that catches the sauce and something fresh alongside it.
- Spoon Mexican red rice beside the peppers so none of that smoky sauce goes to waste.
- Put chunky guacamole on the table for a cool, lime-bright contrast. Keep the serrano modest if you want the chipotle to be the meal's main heat.
- Finish with a small bowl of arroz con leche, served chilled if you want a cool, creamy ending.
Stuffed Poblano Peppers in Creamy Chipotle Sauce
Ingredients
For the Chicken Filling
- 1 lb chicken tenders or chicken breast cut into small pieces
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup shredded Monterey Jack cheese for stuffing
For creamy chipotle sauce
- ¼ cup white onion finely chopped
- 3 garlic cloves
- ½ cup canned sweet corn drained
- 1 ½ cups heavy cream
- 1 cup Mexican sour cream or any sour cream
- ½ cup chicken broth
- ½ cup shredded Oaxaca cheese plus more for topping
- ½ cup chipotle sauce from canned chipotle peppers in adobo
- salt and pepper to taste
For the Poblano peppers
- 4 poblano peppers
- cooking spray or a light brush of oil
Instructions
- Roast the PoblanosPreheat the oven to 400°F (200°C). Lightly spray or brush the poblano peppers with oil and place them on a baking sheet. Roast for 20–25 minutes, turning occasionally, until the skins are charred and blistered.Pro Tip: Letting the peppers steam after roasting makes the skins easier to peel.
- Steam and PeelTransfer the hot peppers to a covered container or a bowl with a lid and let them steam for 10 minutes. Peel off the skins, then carefully cut a slit down one side of each pepper and remove the seeds. Set aside.
- Cook the ChickenSeason the chicken pieces with salt, pepper, and garlic powder. Heat a large skillet over medium heat, add a drizzle of oil, and cook the chicken until golden and fully cooked, about 5–6 minutes. Remove from the skillet and set aside.
- Make the Creamy Chipotle SauceIn the same skillet, add chopped onion and cook for 2–3 minutes until softened. Add garlic and corn; cook for another minute. Stir in heavy cream, Mexican sour cream, chicken broth, and Oaxaca cheese. Cook over medium-low heat until the cheese melts and the sauce begins to thicken. Stir in chipotle sauce, season with salt and pepper, and simmer for 2–3 more minutes.
- Stuff the Peppers & SimmerStuff each roasted poblano with a layer of Monterey Jack cheese and the cooked chicken. Nestle the stuffed peppers into the skillet with the sauce, spooning sauce over the tops. Sprinkle with extra Oaxaca cheese, cover, and cook on low until the cheese melts, about 3–4 minutes.
Cook along with an AI assistant
Storage and Freezing
Refrigerate in an airtight container within 2 hours and use within 4 days. Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, until the center reaches 165°F; add fresh toppings after reheating.
Another dinner to look forward to
If you love a comforting Mexican dinner with plenty of sauce and warmth, try my caldo de pollo next. Its tomato-tinted broth and tender vegetables make a lighter change of pace after these creamy peppers.
More Recipes with Poblano Peppers
For cheese-filled peppers with an egg coating and tomato salsa, try chiles rellenos. For a creamy dinner without stuffing whole peppers, choose pollo con rajas y crema, which uses roasted poblano strips, or green spaghetti with shrimp, which blends the peppers into a sauce.
Looking for more ways to use poblanos? Browse my poblano pepper recipes to compare pasta, soup, skillet dinners, stuffed peppers, and a corn casserole by the meal you want and the peppers you have.
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