Ingredients:

  • 6 large poblano peppers (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 3 cups shredded rotisserie chicken (450g)
  • 8 oz cream cheese, softened (225g)
  • 1/2 cup diced yellow onion (50g)
  • 1 cup frozen corn, thawed (150g)
  • 1/2 cup black beans, rinsed and drained (130g)
  • 1/2 cup chopped cilantro (60g)
  • 1 tsp garlic powder (5g)
  • 1 tsp smoked paprika (5g)
  • 1 1/2 cups shredded Pepper Jack cheese (170g)
  • 2 tbsp fresh lime juice (30ml)

Instructions:

  1. Preheat broiler to high. Rub poblano peppers with olive oil and place on a baking sheet. Broil for 4-6 minutes per side until skin is blistered and blackened.
  2. Place hot peppers in a sealed Ziploc bag or a bowl covered with plastic wrap for 10 minutes to steam.
  3. Slide off the charred skins, slice a slit down the side of each pepper, and remove seeds and ribs.
  4. In a large mixing bowl, combine shredded rotisserie chicken, softened cream cheese, onion, corn, and black beans.
  5. Stir in garlic powder, smoked paprika, chopped cilantro, and lime juice until the filling is velvety.
  6. Preheat oven to 375°F (190°C). Spoon the chicken mixture generously into each hollowed poblano pepper.
  7. Arrange peppers in a baking dish and top each with shredded Pepper Jack cheese.
  8. Bake for 15-20 minutes until peppers are tender and cheese is bubbling and mahogany-colored.