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Chicken, Brown Rice and Cheese-Stuffed Poblanos

Carol | From A Chef\'s Kitchen
  • 4036 minutes
  • Serves 4 to 6

INGREDIENTS

PEPPERS

6

large Poblano peppers

2 tbsp

canola oil, plus more for oiling the pan

1

medium onion, chopped

4 cloves

garlic, chopped

1

container (8-ounce) jalapeno-flavored cream cheese spread (such as Philadelphia brand) or 8 ounces ricotta cheese

2 cups

cooked, shredded chicken

2 cups

cooked brown rice

2 cups

shredded Mexican blend cheese, divided

salt and freshly ground black pepper,

SAUCE

2 tbsp

unsalted butter

2 tbsp

all-purpose flour

2 cups

chicken broth

2 tbsp

tomato paste

2 tbsp

chili powder

1 tsp

ground cumin

1 tsp

ground coriander

salt and freshly ground black pepper,

Sour cream, for serving (optional)