Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I can see why! They looked great, and truly WOWED in the flavor department. It was definitely one of our favorites, so we’re co-opting our own recipe to make a version with chicken. In this case, chicken thighs! Chicken breast works just as well - I’ve made them both ways - but I have a special place in my soul for chicken thighs. Plus, I bought a huge pack from the grocer and had too many in the freezer. Time to get eaten! All hail the poblano! Don’t forget the avocado for the topping. It’s a super simple recipe, actually, something you can put together for a quick dinner. I’m filing it under Quick and Easy because you can have this one done in 30 minutes or less. Certainly! Slice the poblano peppers in half and scoop out the innards. Set them onto a lightly oiled baking sheet. Next, add the chicken to a mixing bowl and coat with olive oil. Toss with Cajun seasonings. I used my Homemade Cajun Seasonings for this. Heat a pan to medium heat and cook the chicken a few minutes per side, until cooked through. Cool and chop. Into a mixing bowl they go. Add cheeses, cilantro and hot sauce, and if desired, a bit more Cajun blend. Mix well. Scoop the mixture into the gorgeous poblano peppers and bake them 15-20 minutes, or until the cheeses are nice and melted. Top with fresh cilantro and serve with extra hot sauce! Bring it on! More stuffed peppers for me, please!
