Poblano Peppers have never tasted so good! Chicken, Poblano Peppers and Cheese combine for a mild yet very flavorful Poblano Chicken Fiesta dish. Impress your family with this unique yet easy to make Tex Mex creation!
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.Print
Chicken with Poblano Peppers is perfect for everynight grilling and for entertaining! Serve with a side of corn bread to complete the meal.
- 6 chicken breasts (3 large, cut in half lengthwise)
- 3 whole poblano peppers
- 6 Slices or 1 cup shredded Monterey Jack Cheese
- I recipe Fajita Lime Marinade (below)
- Pico de Gallo and Sour Cream for garnish (optional)
- 1 packet taco or fajitas seasoning (or use your own recipe)
- 1/4 cup olive oil
- 1 tablespoon vinegar
- 1 tablespoon water
- juice of one lime
- 1/2 teaspoon pepper
- Prepare and marinade the chicken at least 3 hours before grilling. To start, mix all marinade ingredients in a small bowl. 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. Place in the refrigerator for at least 3 hours or longer.
- Preheat the grill to about 350. Start by cooking the peppers so it is easy to remove the skins. To do this, place the whole peppers on a 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.
- Next cook the chicken on medium grill for about 5 minutes on each side. When done (internal temp of at least 160), place one pepper slice on each chicken breast and then 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, place chicken on a plate, and garnish with pico de gallo and sour cream.
Preparaton time includes time to marinade the chicken.
Keywords: poblano,chicken,tex mex,peppers,marinade