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Stuffed Poblano Recipe

Name: Garcia's Méxican Restaurants Stuffed Poblano Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Poblano peppers; 1 cup Grilled chicken breast, shredded; 1 cup Corn kernels (fresh or frozen); 8 oz Cream cheese, softened; 1 cup Cheddar cheese, shredded; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Salt; 1 tsp Black pepper; 1 cup Shrimp, cooked and chopped; 1 cup Crab meat, cooked; 8 oz Cream cheese, softened; 1 cup Cheddar cheese, shredded; 1 tsp Garlic powder; 1 tsp Old Bay seasoning; 1 tsp Salt; 1 tsp Black pepper; 1 cup All-purpose flour; 2 pieces Eggs; 1 cup Milk; 1 tsp Salt; 1 tsp Black pepper; 2 cups Vegetable oil

Inspired by Garcia's Méxican Restaurant

Time1h

Serves4

A roasted, peeled and stuffed poblano pepper, battered in a light and stuffed with grilled chicken, corn and cream cheese, or seafood stuffed with shrimp, crab meat and cream cheese.

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Frequently paired with

The best thing to pair and share with Stuffed Poblano

Selected to serve

Alexander's Conquest

Casamigos Blanco, Cacao Blanc, Ginger, almond, cream.

creamy · sweet · spicy

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Ingredients

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Poblano Peppers

4 pieces Poblano peppers

Stuffing (Chicken Version)

1 cup Grilled chicken breast, shredded

1 cup Corn kernels (fresh or frozen)

8 oz Cream cheese, softened

1 cup Cheddar cheese, shredded

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Celtic sea salt

1 tsp black pepper

Stuffing (Seafood Version)

1 cup Shrimp, cooked and chopped

1 cup Crab meat, cooked

8 oz Cream cheese, softened

1 cup Cheddar cheese, shredded

1 tsp Watkins garlic powder

1 tsp Old Bay seasoning

1 tsp Celtic sea salt

1 tsp black pepper

Batter

1 cup 00 bread flour

2 pieces Eggs

1 cup Milk

1 tsp Celtic sea salt

1 tsp black pepper

For Frying

2 cups Tuscany sunflower oil

Method

Preparing the Poblano Peppers

Roast the Peppers

Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.

Peel the Peppers

Remove the roasted peppers from the oven and place them in a bowl. Cover with plastic wrap to steam for about 10 minutes. Once cooled, peel off the charred skin and make a slit down the side of each pepper. Carefully remove the seeds.

Preparing the Stuffing

Chicken Version

In a large bowl, combine the shredded grilled chicken, corn, cream cheese, cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Seafood Version

In a different bowl, combine the chopped shrimp, crab meat, cream cheese, cheddar cheese, garlic powder, Old Bay seasoning, salt, and black pepper. Mix until well combined.

Stuffing the Peppers

Fill the Peppers

Using a spoon, carefully stuff each poblano pepper with either the chicken or seafood mixture until they are full.

Battering and Frying

Prepare the Batter

In a mixing bowl, whisk together the flour, eggs, milk, salt, and black pepper until smooth.

Heat the Oil

In a large pot or deep skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C).

Fry the Stuffed Peppers

Dip each stuffed poblano into the batter, allowing any excess to drip off. Carefully place them in the hot oil, frying a few at a time until golden brown (about 3-4 minutes). Rotate them to ensure even cooking.

Drain and Serve

Once golden brown, remove the peppers from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.