Hello Frugal Peeps! Guess what’s coming up fast? Cinco de Mayo. And that always makes me think about one of my fave cuisines, and that’s anything Mexican (or even anything remotely close.) That made me think about one of my favorite recipes, Chipotle Chicken Stuffed Poblanos with Rajas Sauce.
Chipotle Chicken Stuffed Poblanos with Creamy Rajas Sauce
See, I love Chile Rellanos, which are another type of stuffed Poblano, but when I made these I was just thinking out of the box a little, thinking of something different. Maybe even something a little unique. And so these stuffed peppers were born.
About Chipotle Chicken Stuffed Poblanos with Rajas Sauce:
First of all, I’d call this restaurant quality dish for sure. It’s not only fantastic, it’s impressive on the plate – and my pics don’t do it justice. My Dad, in particular, who like me, is a huge lover of Mexican food, couldn’t stop commenting about how much he loved this dish…it will be interesting to see if the one pepper, leftover, is still in the fridge tomorrow!!
If you’re not familiar with Poblano peppers, they’re mild by nature (they have just a bit more kick than a green pepper.) They do have a hard, shiny skin that’s unappetizing to eat, so they’re usually prepared roasted. The skin is charred as they roast, which allows it to be easily peeled away. The bonus is that this gives them a bit of a smoky flavor that’s super appealing.
Add in the Chipotle spiked Chicken filling (I used three chipotles for just a little heat, a slight zing; feel free to taste and add more if you’d like or less if you’re feeding anyone sensitive) and things are getting interesting.
But wait there’s more: that spicy chicken filling is topped off with a creamy, cheesy rajas con crema. Rajas are strips of roasted poblano, and the con crema means with the Mexican version of sour cream. I used cream and that sauce is a beautiful thing. I do have another recipe for a Rajas con Crema on my site – they’re used as a vegetarian taco filling on that post.
Once all three elements are brought together, the smoky poblano, the earthy spicy chicken filling, and the creamy cheesy sauce you have an outstanding dish – one that’s gonna make you a hero once your loved ones taste it!
Making Chipotle Chicken Stuffed Poblanos with Rajas Sauce:
There’s no denying that roasting the peppers, peeling them, and stuffing them is a bit of a pain. Then there’s the chicken filling to make and the sauce. It’s all very doable if it’s broken down into parts.
The poblanos, onions, garlic, and tomatoes can easily be roasted and peeled earlier in the day or a day ahead. The same with the chicken filling. If you’d really like to maximize your time, the recipe for the filling can easily be doubled and half of it tossed in the freezer to use later in enchiladas, tacos, burritos, etc.
The sauce is quick and easy to make, but cheesy sauces like this can suffer if reheated. I would not recommend making it ahead.
How to Serve:
These are perfect with a side of Mexican rice either from the stovetop or from the Instant Pot like this recipe and beans of your choice. If you’d like a simple refried bean option, just fancy up a can of Refried Beans. You might want to consider making this Mexican Green Rice.
Storing:
Store the stuffed poblanos in the refrigerator for three to four days. Reheat in the microwave. The sauce should be stored separately and reheated very gently, in bursts in the microwave. It may need to be thinned.
The poblanos, but not the sauce, may be frozen.
Saving Money on Chipotle Chicken Stuffed Poblanos with Rajas Sauce:
Here are some of my fave hints to save money on this recipe:
Poblanos: They might look pricey per pound but they aren’t super heavy so the total isn’t usually as bad as it looks at first glance. In season and in areas where they’re grown they’re much cheaper! If shopping at farmer’s markets it pays to have an idea of what good pricing is. Sometimes the prices are fabulous, but sometimes not.
Chicken: There’s no need to ever pay full price for chicken – it goes on sale too often. It pays to know the difference between a good sales price and a rock bottom sales price (usually about once a quarter) and stock up at the low. Often these are larger family packs so portion out in sizes suitable for meals for your family and freeze. As a general rule I usually find the grocery store sale prices better than those at discount stores or buyer’s clubs.
Chipotle peppers: These come in a can with around six or seven or so depending on size. Most recipes, unless you’re an insane heat lover call for one or two. Freeze the rest in a Ziploc. Once frozen it’s easy to break off one or two and they’re much easier to chop.
Cheese: Any grocery store cheese will drop to a low around once a quarter. Watch prices at your discount stores and buyers clubs, too. Cheese keeps for weeks so stock up on a low.
Cream: Cream is always cheaper at the discount groceries like Aldi & Lidl. The everyday price beats out the buyer’s club (which only sells quarts) and the best grocery store holiday sales price. Cream keeps for weeks (high-fat content) so if you need to shop at your standard supermarket get in the habit of picking cream up during holiday sales. If you’d like to see what might be on sale during any particular holiday, check out Win at the Grocers. It has a link to each holiday.
Chipotle Chicken Stuffed Poblanos with Creamy Rajas Sauce
Chipotle Chicken Stuffed Poblanos with Rajas Sauce
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Main Dish
- Cuisine: Mexican
Ingredients
Stuffed Poblanos & Filling:
- 7 poblano chiles (six to stuff, one for the rajas)
- 1 onion, cut in half but not peeled
- 2 large or 3 to 4 plum tomatoes, or about half a small can (15 ounces) without the juice
- 5 or 6 cloves garlic, skin on
- 3 chipotle chiles from 1 can of Chipotle in Adobo Sauce (If unsure of your heat level, start with one or two and add more if you’d like)
- 3/4 teaspoon cumin
- few grinds pepper
- 1 teaspoon apple cider or white vinegar
- 4 average sized chicken breasts
- Rajas sauce, below
- 1 lime, cut into sections
Rajas Sauce:
- 1 Poblano Pepper, reserved from roasting, above, skin peeled, deseeded and cut into thin strips, about 3/8th thick by two inches
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 1/2 cups heavy cream
- 1/2 cup shredded cheese (I used jack; any melty white cheese will do)
Instructions
Stuffed Poblanos & Filling:
Under the broiler on a foil-lined pan, roast poblano peppers, onion, garlic and fresh tomatoes (if using fresh) until skins on the peppers are bubbly and charred in places, onion skin is charred and garlic is softened. The fresh tomatoes, if using, should be slightly browned and softened. Turn often, as necessary, and remove each piece to a bowl covered with a kitchen towel as it is finished. When all are finished, allow to steam for several minutes in the bowl.
Remove the skins from the peppers, and when cool, cut a slit from the stem end to the bottom and remove seeds. Set the six best aside and use the other in the rajas sauce, below.
Remove the skins from the onion, squeeze or open garlic to remove pulp, and deseed tomatoes if using fresh.
Place tomatoes (fresh or canned) in the food processor along with garlic, onion and chipotle peppers. If there are juices on the broiler pan or in the bowl the vegetables were steamed in, add them as well. Pulse until nearly smooth.
In the meantime, cook chicken breasts in simmering water until done. Remove, reserving about 1/2 cup of the liquid, and shred the chicken. Discard or reserve the rest of the broth for another use.
Place chicken back in pan and add the pureed tomato mixture. Add 1 teaspoon salt, 3/4 teaspoon cumin, a few grinds of pepper, and the reserved 1/2 cup chicken broth. Cook gently, stirring now and then, until the chicken is nearly dry. Add the teaspoon vinegar. Taste for seasoning.
Keep warm while making the Rajas Sauce, below, then gently heat the peppers in the microwave for a minute until hot, stuff with the warm filling, and top with Rajas Sauce. Serve immediately with lime to squeeze over the stuffed peppers at the table.
Rajas Sauce:
Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute.
Add chiles and cream and bring to a simmer. Simmer several minutes, stirring often, until the cream is slightly reduced, the onions and peppers softened.
Remove from heat and add in cheese. Stir well. If the mixture becomes too thick (it should be a sauce like consistency and will thicken a bit upon standing or as it cools) it may be thinned with water or additional cream, a tablespoon at a time. Taste and adjust seasoning.
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This is a special week for me: I’m still cohosting Throwback Thursday with Quinn, Carlee, Meaghan & Alli (click on the link) of course, but I’m also a cohost on Angie’s Fiesta Friday! Scarlett from the Unwed Housewife is my cohost, so stop by and check out her blog, too. 🙂
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