Fajita Stuffed Poblanos are roasted poblano peppers filled with tender diced chicken, sautéed peppers and onions, and topped with a creamy cheese sauce. This Tex-Mex dish delivers restaurant-quality flavor with a comforting, cheesy finish.
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Preheat your broiler. Place poblano peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Broil until the skins are charred and blistered on all sides, flipping as needed.
Place the charred peppers in a bowl and cover tightly with plastic wrap to steam for 10-15 minutes.
Once cool enough to handle, peel the skins off the peppers. Make a slit down one side of each pepper and carefully remove the seeds.
In a large skillet over medium-high heat, sauté the diced onion and green bell pepper until softened.
Add the cooked diced chicken, cream cheese, drained diced tomatoes with green chiles, most of the fajita seasoning, and 1.5 cups of the shredded cheese to the skillet.
Stir until the cream cheese is melted and all ingredients are well combined.
Carefully stuff each poblano pepper with the chicken fajita mixture.
Place the stuffed peppers in a baking dish and top with the remaining 1/2 cup of shredded cheese. Bake at 375°F (190°C) for 15-20 minutes, or until heated through and the cheese is bubbly.
While the peppers bake, make the sauce. Melt butter in a small saucepan over medium heat. Whisk in the flour and cook for one minute to form a roux.
Slowly whisk in the milk until smooth. Add the remaining shredded cheese and a pinch of fajita seasoning. Stir continuously until the cheese is melted and the sauce has thickened.
Serve the stuffed poblanos drizzled with the warm cheese sauce and garnished with dried parsley, if desired.
Store covered in the refrigerator for up to 3 days. Reheat at 350°F for 10–15 minutes until warmed through, or microwave individual portions at 50% power for 2–3 minutes.
Yes. Assemble the peppers, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to bake time if starting from cold.
Anaheim peppers or bell peppers work well. Bell peppers will cook faster (25–30 minutes), so check for doneness earlier.
The skin should blister and char slightly, and the flesh should be tender when pierced with a fork—usually 8–10 minutes under a hot broiler.
Absolutely. Shred or dice 2 cups of rotisserie chicken and skip the cooking step, saving time.
Keep covered in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 10–15 minutes until warmed through.
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