Poblano Chicken Fiesta is a tasty mix of chicken, spicy peppers and cheese that’s out of this world flavorful. It’s easy Tex Mex with simple ingredients!
POBLANO CHICKEN FIESTA
I was in Kroger a few weeks back when I happened to be grabbing the last on-sale package of raspberries the same time as someone else. That someone else turned out to be a local chef and we got to talking…about chicken recipes. He told me about a technique he used with poblano peppers. I got to thinking …and Poblano Chicken Fiesta was born! My family always wonders why it takes me so long when I go to the grocery…Now you know! I will share this with you…but only if you promise to share it too.
WHAT ARE POBLANO PEPPERS?
Poblano Peppers are named for Puebla, Mexico, where they are thought to originated. Poblano’s are Mexico’s most popular mild chili pepper. This is very understandable when you know that dried red poblano peppers are also called ancho peppers.
The pepper is light green, about as large as a sweet bell pepper, but thinner and have a pointy end. They can be eaten raw or cooked, but are frequently roasted.
More Popular Chicken Recipes to Try:
Poblano Chicken Fiesta
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- 2.5 pounds chicken breasts, boneless, skinless, cut in half lengthwise
- 3 large poblano peppers
- 4 ounces Monterey Jack Cheese, slices or shredded
- 2 tbsp taco seasoning, 1 packet
- 1/4 cup olive oil
- 1 tbsp vinegar
- 1 tbsp water
- 1 medium lime
- 1/2 tsp black pepper
- Pico de Gallo and Sour Cream for garnish, optional
- In medium bowl, whisk taco seasoning, oil, vinegar, water, juice of lime and pepper. Place chicken breast halves into a large ziploc storage bag and pour marinade over the chicken. Seal the bag and work the marinade around until the chicken is evenly coated.
- Refrigerate at least 3 hours.
- Preheat the grill to 350°F.
- Place the whole peppers on preheated medium grill and cook until blackened on all sides. Remove from the heat and immediately place in a plastic bag to let the peppers sweat for 20 minutes. After 20 minutes, remove the peppers and the skin should easily peel off of each one. When peeled, slice in half and clean out the seeds. Set aside.
- Cook chicken on medium grill for 5 minutes on each side chicken has reached internal temp of at least 165°F. Lay one pepper slice on each chicken breast and cover with cheese. Cook over low heat with the lid closed until the cheese melts. Place on a serving plate, cover with foil and let rest 5 minutes.
- To serve, garnish with pico de gallo and sour cream.
NUTRITION INFORMATION PER SERVING
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