Cajun Stuffed Poblanos

Sometimes, there is nothing better than a stuffed poblano pepper. We added a cajun twist to this one and it was a hit!

Cajun Stuffed Poblanos

Prep time: 15 minutes 

Cook time: 45 minutes 

Servings: 6-8

Ingredients

• 6-8 poblano peppers roasted and skin peeled

• 4 chicken breasts

• 1 box of Tony Chachere’s Spanish rice 

• 1 can rotel

• 2 tbs butter

• 1-2 tbs Tony Chachere’s spice and herbs seasoning 

• Juice from 1 lime

• 1/2 tsp chili powder 

• 1/2 tsp cumin 

• 1/2 block of cream cheese 

• 8 oz sour cream 

• 1 1/2 cups shredded Colby Jack cheese 

  
  

Directions

1. Cook box of rice according to instructions. 

2. Preheat skillet to medium heat. 

3. Season chicken with olive oil, lime juice, Tony’s spice and herbs, chili powder, and cumin. 

4. Cook chicken for 10 minutes per side or until chicken is at least 160 degrees F internal. Remove, let rest, and dice. 

5. Add diced chicken to rice with cream cheese and sour cream. Stir to combine. 

6. Stuff each poblano with chicken and rice mixture. Top with shredded cheese. 

7. Put the poblanos back into the oven at 450 until cheese is melted on top. Enjoy!