Chicken Stuffed Poblano Peppers with Homemade Salsa Verde

I had a friend reach out to me last night asking if I had a good stuffed poblano pepper recipe. “I have tons” I said! Chile Rellenos (stuffed peppers) is a family classic! I LOVE IT when friends reach out. I have hundreds of recipes that I am dying to share with you all but of course I want to share the ones you all want to see first.

Chile Rellenos is one of my favorite recipes from mom. My moms Classic Chile Relleno is stuffed with beef and vegetables and then dipped in egg and fried until nice and golden brown. Served with delicious homemade red sauce, I mean, yummmmmm.

For this recipe, I was requested chicken and it is honestly super easy. And the best part, homemade salsa verde! Perfect for a weekday dinner idea!

Ingredients

• 2 Chicken Breast (to equal 2 cups shredded)
• 4 poblano peppers
• 1 Tbsp olive oil
• 1 C carrots, diced
• 2 C russet potato, diced
• 1 C white onion, diced
• 1 garlic clove, minced
• 1/4 tsp smoked paprika
• 1/4 tsp cumin
• 1/8 tsp dried thyme
• 1/2 tsp garlic salt
• dash of cayenne
• 1/4 tsp, freshly cracked pepper
• 2 Tbsp Chicken Broth
• 1-2 C shredded pepper jack cheese

Homemade Salsa Verde:

• 4 Tomatillos, husk removed and cut in half (1/2 lb)
• 1 Roma Tomato, cut in half
• 1 Jalapeño
• 2 Garlic Cloves
• 2 Tbsp, chopped Green Onions
• 1/4 C, roughly chopped Cilantro
• 2 Tbsp Chicken Broth
• 1 tsp salt
• 1/2 tsp pepper

DIRECTIONS

1. Begin cooking your chicken by placing chicken breast, seasoned with salt & pepper, in a pot with 2 C chicken broth. Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, about 10-12 minutes. Remove from pot and let rest 10 minutes. Shred chicken with two forks or place in kitchen aid with paddle attachment for a quick shred.
2. Preheat broiler. Place tomatillos, jalapeño (end removed), 2 whole garlic cloves, Roma tomato, & whole poblano peppers on a baking sheet. Drizzle some olive oil and season with salt and pepper. Broil for 5 minutes, flip, and broil for an additional 2-4 minutes until black spots show.
3. Remove the poblano peppers from the oven and set aside.
4. Place the roasted tomatillos, Roma tomato, jalapeño, garlic, and remaining salsa verde ingredients in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Set aside.
5. Preheat oven to 350
6. Heat 1 Tbsp olive oil in a skillet over medium high heat. Add your chopped onions and minced garlic clove. Sauté for about 3 minutes.
7. Turn heat to medium. Add your carrots, potatoes, seasonings, stirring occasionally for 5 minutes.
8. After 5 minutes, mix in 2 Tbsp of chicken broth and salt to taste if needed. Cook for an additional 3-4 minutes until tender.
9. Turn off heat and mix in your shredded chicken, 1 cup shredded cheese, & 1/2 cup salsa verde (add extra salsa if needed; until well covered).
10. Cut a slit down the length of each poblano pepper. Using your fingers or spoon, remove and then discard the seeds from each pepper. Stuff the chicken mixture inside the peppers and arrange in a baking dish, cut side up. 
11. Optional: If you like extra everything, drizzle additional salsa verde and sprinkle a little more cheese on top before baking.
12. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted within.
13. Sprinkle with some chopped cilantro and serve with vegetable rice, avocado slices, and of course, salsa verde!

Notes

Homemade salsa verde should keep well in the refrigerator for up to a week. You can also keep in the freezer up to 2 months!