As a Texas girl, I am pretty much a fan of all Tex Mex!
Tacos, burritos, fajitas…all staples..not to mention my love for queso! These stuffed poblano peppers are so full of flavor, and a welcome twist to traditional Tex Mex.
These peppers add great flavor, without the heat! They were easy to make and so delicious! If you are a Tex Mex fan too, you definitely need to give them a try!
2 teaspoons of olive oil
4-5 medium poblano peppers
2 medium tomatoes, diced
1/2 medium oinion, diced
1 can green chilis
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon kosher salt
2 cups cooked chicken breast, shredded (leftover, made in the slow cooker or rotisserie)
1 cup mozzarella, divided
1 cup cheddar cheese, divided
chopped fresh cilantro (optional)
Preheat oven to 400 degrees. Line a baking sheet with foil and brush it with a little olive oil.
Wash and dry poblano peppers. Cut off top with stem. Cut remaining pepper in half lengthwise, removing the core and seeds. Set aside on lined baking sheet.
Heat olive oil in a large pan over medium-high heat. Add tomatoes, onions, green chilis, garlic, cumin and salt. Cook, stirring often, until most liquid has exaporated, 6-7 minutes.
Take off heat and add in chicken, 1/2 cup mozzarella and 1/2 cup cheddar.
Divide mixture into each poblano half. Top with remaining cheese.
Cook 15-20 minutes, or until poblanos are soft and charred in places, and cheese is melted and bubbly.
Top with fresh cilantro. You can also add salsa on top if you prefer!
A tasty twist on Tex Mex you need to try!