Fajita Seasoned Chicken Black Beans and Corn Stuffed Poblano Peppers is a dinner full of flavor, full of nutrients and takes less than 30 minutes to make. It’s the perfect meal for weeknight dinners or special-occasion celebrations.
Man, if I had just known how easy these are to make, I wouldn’t have put off making them for 2 months. Seriously. I have been wanting to make stuffed poblano peppers since Memorial Day. I finally got around to making them. They were so easy to make, why was I scared?
I made this in under 30 minutes. That even includes the time it too to make the seasoning! It’s easily adjustable to serve a few or a lot, just add extra peppers and more chicken. For an entree, you probably want to allow two peppers per person. If you’re serving it as a side, you’ll probably want just one pepper per person.
If you are serving it as a side it would be great with enchiladas for a whole Mexican themed dinner. Add guacamole, chips or a salad, wow, I’m getting hungry!
You can easily make this vegetarian by leaving out the chicken. It’s a highly adaptable recipe!
Because I had never blistered peppers and peeled the skin, I was a little intimidated. I thought this would be a long process. It took 5 minutes to char and peel the peppers. I did it while the chicken was sauteing which speeded up my total cook time.
So just to be straight up real, I added more cheese to my serving before eating it. If I would have taken pictures with all the cheese I wanted, you would not have been able to see all the other flavorful ingredients! The ingredient amount for cheese is the pictured amount, feel free to smother it in cheese if you prefer. In my opinion, the more cheese the better!
You can purchase or make the fajita seasoning. I have included the easy fajita seasoning recipe here..
- 4 poblano peppers
- 2 boneless skinless chicken breast
- 1 to 2 tablespoon vegetable oil
- 1 10 ounce can diced tomatoes & green chilies, drained, whatever level of heat you desire. I used mild.
- 1 15 ounce can low sodium black beans, rinsed and drained
- 2 cups whole kernel corn I used frozen
- 3/4 to 1 cup queso fresco
- 3 to 4 tablespoon fajita seasoning recipe above
- Preheat the oven broiler on high. Position an oven rack about 4 inches from the broiler. Line a large rimmed baking sheet with foil.
- Place the poblanos on a cooking sheet and set under broiler.
- Turn the peppers after 3-4 minutes, once they start to blister and turn black. Keep an eye on the peppers, this happens quickly. Peppers are done when all sides are blackened and blistered.
- Remove peppers from heat and place in a plastic zip-top bag for 5 to 10 minutes.
- Allow peppers to cool enough for you to handle.
- Remove peppers from bag and remove blackened skin.
- Cut each poblano pepper open, from stem to tip and remove seeds, set aside.Chicken mixture
- Season chicken breasts liberally with fijita seasoning on both sides. Heat a saute pan to med-high. Add vegetable oil. When oil is hot add chicken to skillet. Cook chicken breasts 3 to 4 minutes on the first side, turn and cook another 2 to 3 minutes until cooked through. Cook time will vary depending on the size and thickness. I pound them flat to help speed up this process.
- Remove from pan and chop chicken into chunks.
- Return chicken to pan along with diced tomatoes, corn and black beans.
- Heat through.
- Place the peppers on a oven safe serving tray.
- Stuff each pepper with chicken mixture and top with queso fresca.
- In a 400 degree oven, heat peppers in oven until cheese melts.
- Serve hot.
Even though there are several steps to this recipe, it is not hard to make and it doesn't take a lot of time. Mine was ready in under 30 minutes. ©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.