Stuffed Poblanos with Red Sauce
This Stuffed Poblanos with Red Sauce is packed with smoky, savory flavors and a vibrant homemade sauce. A comforting, hearty meal perfect for any occasion!
Equipment
- Roasting pan or baking dish
- Mixing Bowls
- Food processor or blender
- Skillet
- Knife and cutting board
Ingredients
For the Red Sauce
- 1 cup onion chopped
- 1 can (28 oz.) whole tomatoes with juice
- 2 cloves garlic chopped
- 1 cup chicken stock or vegetable stock
- 1 tablespoon distilled white vinegar
- 1 tablespoon sugar
- 1 tablespoon dried oregano Mexican oregano if available
- 2 tablespoons corn oil
- 1 teaspoon Kosher salt
For the Filling
- 4 cups chicken cooked, rotisserie is perfect
- 6 poblano chiles
- 2 medium tomatoes stemmed and roughly chopped
- 2 cloves garlic chopped
- 1 teaspoon dried oregano Mexican if available
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon Kosher salt
- 1 cup rice cooked
- 1 cup cilantro fresh, chopped
- 2 cups Monterey Jack cheese grated
Instructions
Prepare the Poblanos
- Preheat your oven to 400°F (200°C). Place the poblanos on a baking sheet and roast for 20-25 minutes until the skin is blistered and charred.
Make the Red Sauce
- Heat 2 tablespoons of corn oil in a skillet over medium heat. Add 1 cup chopped onion and 2 cloves chopped garlic, sauté until translucent, about 5 minutes.
- Transfer the sautéed mixture to a food processor. Add the whole tomatoes with juice, 1 cup chicken or vegetable stock, 1 tablespoon distilled white vinegar, 1 tablespoon sugar, and 1 tablespoon dried oregano. Blend until smooth.
- Season the sauce with 1 teaspoon Kosher salt. Set aside.
Prepare the Filling
- In a large mixing bowl, combine 4 cups cooked chicken, 1 cup cooked rice, 2 medium chopped tomatoes, 2 cloves chopped garlic, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, and 1 teaspoon Kosher salt.
- Stir in 1 cup chopped fresh cilantro and mix well.
Stuff the Poblanos
- Once poblanos are roasted and cooled slightly, peel off charred skin. Slice open each pepper on one side to create a pocket.
- Fill each poblano with the chicken and rice mixture, packing gently but firmly.
Assemble and Bake
- Pour a layer of red sauce into the bottom of a roasting pan or baking dish. Place stuffed poblanos in the dish, then pour remaining sauce over them.
- Sprinkle 2 cups grated Monterey Jack cheese over the top. Cover with foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
Serve and Enjoy
- Remove from oven, let cool for a few minutes. Serve warm, garnished with extra fresh cilantro if desired.
Notes
- For a spicier version, leave some seeds in the poblanos before stuffing.
- Leftovers can be refrigerated for up to 3 days or frozen unbaked for up to 3 months.
- Use ground turkey or beef instead of chicken for a different protein option.
- Add black beans or corn to the filling for extra texture and flavor.
- Experiment with different cheeses like cheddar or queso fresco for unique variations.