Cheesy Chicken Poblanos Rellenos
These stuffed poblanos are baked in a cheesy egg dish and topped with corn, beans and a quick tomato salsa.
Servings: 4 peppers
Calories: 370kcal
Cost: $35
Equipment
- 1 cast iron skillet or oven safe pan
- 1 sharp knife
- 1 pair of tongs
- 1 Whisk
Ingredients
- ½ lb lean ground chicken
- 4 poblano peppers
- 1 ear corn kernels sliced off
- ¼ cup black beans undrained
- ¼ cup cilantro
- 1 tsp oregano
- 1 lime
- 1 cup Monterey jack cheese shredded
- ⅓ cup mozzarella diced
- 1 cup milk almond or dairy
- 2 eggs
- 1 roma tomato diced
- ¼ cup red onion diced
- 1 tbsp olive oil
- salt & pepper
Instructions
- Preheat the oven to 375°F. If you have a gas stove, turn one burner on high heat and use the tongs to hold a poblano pepper over the flame. Char the poblano pepper, flipping the pepper back and forth for about 1-2 minutes. It should look blistered. Repeat for all 4 peppers. Then place the peppers on a plate and cover them with foil to continue cooking for 10 or so minutes.If you don't have a gas stove, place the peppers on a sheet pan and put the stove in broil mode. Roast the peppers for a few minutes, flipping them frequently until charred.4 poblano peppers
- Cook the chicken. Add olive oil to the cast iron and heat over medium high heat. Add the chicken and brown, about 4-5 minutes, breaking the meat apart as you go. Remove the chicken and place it in a bowl.½ lb lean ground chicken, 1 tbsp olive oil
- Add corn, black beans, cilantro, mozzarella and ¼ cup of the Monterey jack cheese to the bowl. Mix.1 ear corn, ¼ cup black beans, ¼ cup cilantro, ⅓ cup mozzarella, 1 cup Monterey jack cheese
- In the same cast iron that you made the chicken, prepare the egg mixture. Crack the eggs into the cast iron and add the milk and ½ cup of the Monterey jack cheese. Whisk together until combined.1 cup Monterey jack cheese, 2 eggs, 1 cup milk
- Prep the peppers. With your fingers, peel off any black parts of the peppers' skin, revealing a tender pepper underneath. You don't need to remove all of the skin if you don't want to - just try to scrape off any very burnt parts.
- Slice open each pepper down the center and carefully open each one. Stuff the peppers with the chicken mixture until overflowing. Carefully place them into the cast iron with egg mixture.
- Top each pepper with the remaining Monterey jack cheese.1 cup Monterey jack cheese
- Bake the peppers in the oven for 30 minutes. While that's baking, make a quick salsa. In small bowl, combine the tomatoes, red onion, juice from 1 lemon and a pinch of salt, pepper and the oregano. Stir and set aside.1 tsp oregano, 1 lime, 1 roma tomato, ¼ cup red onion, salt & pepper
- Remove the pan from the oven and the eggs should be fluffy and the peppers should be hot and melted. Top the peppers with the salsa and serve!