Ingredients:

  • 4 large Poblano peppers
  • 1 tbsp olive oil
  • 2 cups shredded cooked chicken breast
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup gluten-free sour cream
  • 1/4 cup diced white onion
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup gluten-free enchilada sauce
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Preheat oven to 425°F (220°C). Rub poblano peppers with olive oil and place on a baking sheet. Roast for 15-20 minutes, turning occasionally, until skins are blistered and blackened.
  2. Immediately transfer hot peppers to a bowl and cover with plastic wrap for 10 minutes to steam.
  3. Gently rub off the charred skins. Make a small slit down the side of each pepper and remove the seeds and white ribs.
  4. In a large bowl, combine shredded chicken, Monterey Jack cheese, sour cream, diced onion, minced garlic, cumin, smoked paprika, salt, and black pepper. Stir until well-combined.
  5. Stuff each hollowed poblano pepper generously with the chicken mixture, pressing down slightly to fill the cavity.
  6. Place stuffed peppers in a 9x9 inch baking dish, top with shredded Cheddar cheese, and bake until the cheese is melted and bubbly.
  7. Drizzle with gluten-free enchilada sauce and garnish with chopped fresh cilantro before serving.