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Home » Healthy Recipes » Chicken Stuffed Poblano Pepper with Avocado Sauce

Chicken Stuffed Poblano Pepper with Avocado Sauce

July 28, 2013 by Angela Roberts 19 Comments

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Chicken Stuffed Poblano Pepper with Avocado Sauce by Angela Roberts

A chicken stuffed poblano pepper made with peaches, almonds, apples and cilantro is a bit unique in texture, flavor, sweet juiciness, creaminess and bold heat.

This is the best healthy recipe combining chicken and poblano peppers that I have ever eaten. It’s a take off on Chiles Nogada, which my friend, Erin, has mastered. She’s of Scottish decent but makes the best Mexican and Latina dishes I’ve ever sampled. She knows how much I love it, so every time I visit her in California she makes it for me. It’s originally made with ground meat, spices, dried fruit, stuffed into poblano peppers and topped with a cold walnut sauce. I remember one time she made it with Morning Star vegetarian sausage and it was still amazing. This combination of dried fruit, juicy fruit, chiles, and whatever meat you like comes together under the cold sauce. Often it will have pomegranates, but it’s not the season for those right now.

I decided to change it up a bit and use chicken instead of ground meat, and avocado sauce instead of walnut sauce. It’s hard to make this dish not taste good. I have a prejudice about chicken and I almost always cook it on the bone. I grilled chicken breasts for this version, but chicken thighs would work well too. Or, this is the perfect dish to use your left over roast chicken. You might want a binder for the chicken filling. I didn’t do that, but I’m thinking a bit of the avocado sauce could do that or even a tablespoon of mayonnaise. This is the dish that you will make your own.

Poblano

This is also my submission to the Creative Cooking Group where this month’s challenge was all about stuffing it. This really made me think, because I don’t stuff a lot of food. I did one very beautiful stuffed squash blossom last summer and I think that’s the only thing I’ve ever stuffed here.

Cooking with Poblanos

A word about cooking with poblanos. Did you ever notice that poblanos are temperamental. Sometimes they are kind of mild and other times, wow, they are hot. Poblano peppers register between 1,000 and 2,000 on the scoville scale. For a reference point, the bell pepper measures zero and the jalapeno measures 2,500 to 8,000. A habanero pepper measures 100,000 to 350,000, so in the world of chiles, poblanos are actually considered mild.  When it comes to the poblano chiles, it can be a little bit of guessing game, and I always seem to pick the ones that are a bit hotter, which is why this dish is served with a cold sauce.

I have not yet perfected the fire roasting. At times I went too far and I had a hard time getting the charred skin off. The first attempt was to grill the peppers, which doesn’t do the job quickly enough. In the end, I just laid them on my gas stove. After I had my struggle, I read these great tips, and I’ll follow them the next time.

Chicken Stuffed Poblano with Avocado Sauce by Angela Roberts

Often, stuffed poblano peppers come with a walnut sauce, but I wanted a pretty color and a very creamy sauce. I chanced the combination of avocado and coconut milk and it was delicious. The coconut milk did not overpower the sauce and the lime and cilantro, or in this case parsley, garnish pulled it all together. The most important part of the dish for me were the peaches. Peaches don’t cook down, so they remain intact, sweet and juicy, helping to offset the heat. In the end the dish is very balanced.

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Chicken Stuffed Poblano Pepper with Avocado Sauce

A Healthy version of chiles Nogada
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Entree
Cuisine: Mexican
Servings: 2
Author: Angela Roberts

Ingredients

  • 4 large poblano peppers

Avocado Sauce

  • 1 avocado
  • 1/2 cup coconut milk full fat
  • zest of 1 lime
  • juice of one lime

Chicken Filling

  • olive oil
  • 1 large chicken boneless
  • 1 small onion chopped
  • 1 garlic clove
  • 1/2 teaspoon cinnamon
  • 1/4 cup sliced almonds
  • 1 peach peeled, diced
  • 1/2 small green apple diced
  • 2 tablespoons dried peaches can use apricots or use 2 fresh peaches
  • 1 tablespoon chopped cilantro
  • Cilantro for garnish

Instructions

  • Roast peppers on grill or directly over fire of gas stove until charred. Carefully, using gloves, put in clean towel, rub to get skins off. Slit and take out seeds, rinse in cold water.
  • Make Sauce and chill before making chicken filling.

Avocado Sauce

  • Mix avocado, coconut milk, salt, pepper, lime juice and lime zest in blender.
  • Blend until creamy. Chill.

Chicken Filling

  • Salt and Grill boneless chicken breast. Chop and set aside.
  • In a pan saute onion for a few minutes. Add in garlic, and cook to golden.
  • Add in peaches, apple, dried peaches, cinnamon, cilantro, chicken, salt and pepper and saute for a few more minutes until warmed through.
  • Cool enough to stuff into poblano peppers.
  • Warm in oven of 350 degrees until warmed through.
  • Serve with cold avocado sauce.
  • Garnish with Cilantro, lime zest (or parsley)

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

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Filed Under: Healthy Recipes, Meat Recipes, Vegetable/Side Dish, Vegetarian Recipes Tagged With: avocado, chicken, cilantro, coconut milk, Peaches, poblano peppers

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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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Comments

  1. Maureen C. Berry says

    August 19, 2013 at 8:01 am

    I don’t know why I never make stuffed, roasted peppers. I love how you show your challenges and then offer solutions, 1. the link to ehow and 2. take a chance with the coconut and avocado for the cool, creamy sauce. But after all that, you had me at peaches. Nicely done, sorry it took me so long to get over here. 🙂

    Reply
  2. Evelyne@cheapethniceatz says

    August 11, 2013 at 1:11 pm

    Better late then never to comment! Oh wow I love this recipe, it looks amazing and so flavorful. In case the peppers are hot thar avocado sauce is perfect to cool things down!

    Reply
    • angela says

      August 11, 2013 at 11:36 pm

      Thanks, Evelyne
      Now I’m ready to eat this all over again too.

      Reply
  3. LeAndra says

    August 7, 2013 at 9:25 pm

    I love stuffing vegetables! Peppers, squash, artichokes – you name it, and I’ll stuff it. I can’t wait to try this filling out, and the avocado sauce sounds divine!

    Reply
  4. deana says

    August 2, 2013 at 7:27 am

    Gosh, I haven’t done stuffed chilies in ages. They are good aren’t they? ONce you get the trick of charring them, you don’t lose it (like riding a bicycle). You have really made some creative changes to the classic and I am loving the peach addition. Can’t wait to try them (since I’ve been writing and researching chilies for a few weeks).

    Reply
  5. Erin Kerr says

    July 30, 2013 at 5:55 pm

    Hey! What a great post, and I was so excited to see how you’ve personalized the old Chiles en Nogada recipe! Gosh, what great memories came flooding back at reading this : ) The fun old days in LB, and in Orange. I use a lot of Poblanos now for the tamales, and they’re often quite mild….but when I make the stuffed ones, somehow they end up always being a HOT batch! What is that? Anyway, that’s part of the fun, right?

    Love you so much, Angela. Hope to get out there this Fall : )

    Reply
  6. Norma - Platanos, Mangoes and Me! says

    July 30, 2013 at 7:07 am

    Great ingredient and presentation…sending this to a friend…

    Reply
  7. sippitysup says

    July 29, 2013 at 5:58 pm

    I am a big fan a poblano. The sweet and cinnamon spice you addes feels very fresh too. I’d say watch out Erin. GREG

    Reply
    • Erin Kerr says

      July 30, 2013 at 5:56 pm

      Haha! I’m done for : )

      Reply
  8. Jenn and Seth says

    July 29, 2013 at 5:52 pm

    What a great dish – I’m dying to try these! Definitely will be making these soon! These are so creative!

    Reply
  9. Joan Nova says

    July 29, 2013 at 2:36 pm

    Really interesting ingredients hidden here — the fruit, coconut milk, almonds. Great balance of flavors and textures.

    Reply
  10. Shannon says

    July 29, 2013 at 1:35 pm

    these sound absolutely fabulous! poblanos are always a mixed bag, but it’s worth the chance 🙂 this might be what we do with the first ones out of our garden!

    Reply
  11. Victoria says

    July 29, 2013 at 8:53 am

    Very smart dish! I think serving this dish with a cool sauce is a great idea to make up for an excess of heat. Nice work!

    Reply
  12. Barbara @ Barbara Bakes says

    July 29, 2013 at 8:12 am

    What a great combination of flavors and textures.

    Reply
  13. Faith says

    July 28, 2013 at 8:44 pm

    What a beautiful dish, Angela. It looks like it’s really bursting with flavor…love the addition of the different fruit too.

    Reply
  14. bellini says

    July 28, 2013 at 6:07 pm

    I love your version with avocado sauce Angela. Poblanos might be too spicy for some but I can always substitute the oblong Hungarian peppers. I know it is not traditional but neither am I:D

    Reply
  15. Lori Lynn says

    July 28, 2013 at 2:04 pm

    Fantastic Angela! Love poblanos (marketed as pasillas here in California, for some mixed up reasoning). Your dish sounds delightful, great flavor combination!
    LL

    Reply
    • Erin Kerr says

      July 30, 2013 at 5:56 pm

      Yes, Pasillas, Poblanos…weird!

      Reply

Trackbacks

  1. The “Stuff It” Round-Up from the Creative Cooking Crew | FOODalogue says:
    July 29, 2013 at 8:12 am

    […] Crab Stuffed Squash from Seafood Lady. Chicken Stuffed Poblanos with Avocado Sauce from Spinach Tiger. […]

    Reply

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