Chicken Taco Stuffed Poblano Peppers

Chicken Taco Stuffed Poblano Peppers recipe
Chicken Taco Stuffed Poblano Peppers recipe
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Chicken Taco Stuffed Poblano Peppers

Chicken Taco Stuffed Poblano Peppers brings sweet and savory flavors together in a simple main dish. Let the sauce or fruit mixture reduce a bit so it coats the food instead of running away like it has errands.

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Prep Time10
Cook Time22
Total Time32
Servings3

Ingredients

  • FOR THE PEPPERS
  • 3 large poblano peppers olive oil spray
  • salt and pepper FOR THE FILLING
  • 12 oz ground chicken
  • 1/2 small onion, diced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 cup corn kernels
  • 1/2 cup enchilada sauce
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Prep.
  2. Slice poblano peppers lengthwise, remove seeds and ribs.
  3. Lightly spray peppers with oil and season with salt/pepper.
  4. Precook.
  5. Preheat air fryer to 400°F.
  6. Place peppers cut-side down in the basket and cook 5_x0096_6 minutes until slightly softened.
  7. Remove from basket.
  8. Make the Filling.
  9. In a skillet over medium heat, cook ground chicken with diced onion until browned.
  10. Stir in taco seasoning and cook 1_x0096_2 minutes until well combined.
  11. Final Cook.
  12. Turn peppers cut-side up, divide filling evenly among them, and top with shredded cheese.
  13. Reduce air fryer to 380°F and cook 6_x0096_8 minutes until cheese melts and filling is heated through.
Gourmet Geek Tip

Roast the peppers until just tender so they hold their shape. | Don't overfill the peppers to prevent cheese from spilling over. | Top with sour cream, avocado, and fresh cilantro before serving

Equipment You'll Need

Air fryer
Mixing bowl
Small bowl
Skillet
Spoon or spatula
Instant-read thermometer (optional)
Tags:Main Dish