Stuffed Poblano Peppers in Creamy Chipotle Sauce
Poblanos run through everything my family cooks, that smoky, slightly sweet pepper showing up again and again, so these stuffed poblanos in a creamy chipotle sauce feel like home in its Sunday best. They are my own creation, born in my Arizona kitchen, but they lean on everything my tía taught me about treating a roasted chile with respect. I feel a quiet pride setting down a dish that looks fussy when really I just understood the ingredients. I make these when dinner deserves to feel special, and that chipotle sauce does most of the talking.
Stuffed poblano peppers filled with juicy chicken and cheddar cheese, then smothered in a creamy chipotle sauce made with Mexican crema, corn, and Oaxaca cheese. A smoky, comforting Mexican-inspired dinner that's packed with flavor and easy to make.
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 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 cheddar 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.