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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


  • 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


  • 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)