Chicken Stuffed Poblano Peppers

I was challenged by my friend to make a dish that consisted of 6 ingredients and the total cost of all the ingredients had to be under $15. The other kicker was that the dish had to be chicken. I wanted to stay away from Italian food, and I love the flavor and spice of poblanos, so I purchased a few of them and decided to make  stuffed pepper. Normally I’d use queso, but with the $15 dollar budget I decided to go with cotija cheese… and it was just as good!



3 Poblano Peppers

10 Tomatillos

Cotija Cheese (Or Queso)

1 Pack Frozen Corn

1 lb Ground Chicken

2 TBS Chili Powder

2 TBS Cumin


Tomatillo Salsa:

  1. Rinse and half all tomatillos and put on a foil lined baking sheet, season with salt and pepper
  2. Rinse and half all poblanos and add just a half of 1 pepper to the baking sheet with the tomatillos, season with salt and pepper
  3. Roast 400 Degrees 20 minutes with the flesh side down
  4. Transfer to a blender or vitamin and puree until smooth, set aside


  1. Heat 1 TBS Canola Oil in a Pan and add chicken and frozen corn
  2. Season with salt, pepper, chili powder, cumin
  3. Cook until no longer pink on medium-high heat
  4. Once the chicken is cooked, and half cup of grated cotija cheese and mix
  5. Add filling to each poblano, then top off with more cotija cheese
  6. Bake 20 minutes, 400 degrees
  7. Serve over tomatillo salsa, top with chopped cilantro and more cheese


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