Nicole Kendrick
@goldengracekitchen
00:15
PREP
00:30
COOK
00:45
Total Time
Ingredients & Directions
Directions
Buffalo Chicken Stuffed Poblanos
2
3
evenly sized poblano peppers
4 oz
cream cheese
3/4 cup
shredded cheddar cheese
1/2 cup
mozzarella cheese
3 tablespoons
hot sauce
1/4 teaspoon
salt
1/8 teaspoon
pepper
1/2 teaspoon
ranch seasoning
- Place your chicken breast into a small saucepan filled with 2 to 3 cups of water.
- Add a splash of olive oil and your salt.
- Bring chicken to a boil, then reduce to medium heat; add lid and let simmer until chicken begins to shred.
- Remove pan from heat and set aside.
- Preheat oven to 400°.
- Slice the peppers, lengthwise and remove any seeds.
- Place chicken in a bowl and shred it with two forks
- Add cream cheese, both shredded cheeses, hot sauce, salt, pepper, and ranch seasoning; stir well to combine.
- Stuff the peppers evenly with filling, and top with additional cheese, if desired.
- Bake for 15 to 20 minutes until the cheese on the top has begun to melt and is bubbly.
- Drizzle with any remaining hot sauce or blue cheese dressing.
NOTES
Nicole says that these are perfect for freezing. Just freeze the filling and use fresh peppers when ready to cook for best results. The pepper will cook while the dip is heating. If your dip separates some in the freezer, just give it a really good stir. Remember to get as much air out as possible when you go to freeze the filling to help prevent freezer burn.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Buffalo Chicken Stuffed Poblanos
Nicole Kendrick
@goldengracekitchen
Yield: 6 pieces
00:15
PREP
00:30
COOK
00:45 Total Time
Ingredients
Directions
Buffalo Chicken Stuffed Poblanos
2
3
evenly sized poblano peppers
4 oz
cream cheese
3/4 cup
shredded cheddar cheese
1/2 cup
mozzarella cheese
3 tablespoons
hot sauce
1/4 teaspoon
salt
1/8 teaspoon
pepper
1/2 teaspoon
ranch seasoning
- Place your chicken breast into a small saucepan filled with 2 to 3 cups of water.
- Add a splash of olive oil and your salt.
- Bring chicken to a boil, then reduce to medium heat; add lid and let simmer until chicken begins to shred.
- Remove pan from heat and set aside.
- Preheat oven to 400°.
- Slice the peppers, lengthwise and remove any seeds.
- Place chicken in a bowl and shred it with two forks
- Add cream cheese, both shredded cheeses, hot sauce, salt, pepper, and ranch seasoning; stir well to combine.
- Stuff the peppers evenly with filling, and top with additional cheese, if desired.
- Bake for 15 to 20 minutes until the cheese on the top has begun to melt and is bubbly.
- Drizzle with any remaining hot sauce or blue cheese dressing.
NOTES
Nicole says that these are perfect for freezing. Just freeze the filling and use fresh peppers when ready to cook for best results. The pepper will cook while the dip is heating. If your dip separates some in the freezer, just give it a really good stir. Remember to get as much air out as possible when you go to freeze the filling to help prevent freezer burn.
