Stuffed Pablanos

Melanie B


Super tasty!

Made with chicken serves 4/ 7 WW points

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★★★★★ 3 votes
30 Min
30 Min


pablano peppers
chicken breast halves, skinless and boneless
2 Tbsp
chili powder
2 Tbsp
2 Tbsp
1 c
cheese (monterey jack or any soft mexican cheese)
1 can(s)
enchilada sauce (red or green, you choose)


i made these with ground beef, added a can of chili beans and 2 ears of roasted corn cut off the cob. oh my!!! that was a great variation.


Step 1 Direction Photo

1Blister & peel the peppers. I turn on the broiler, place the peppers on a cookie sheet until they char and the skin starts to blister. Turn them so this happens on all sides. This is a quick process, so watch them closely. When they are charred and blistered, wrap them in paper towels and put them in to a plastic bag. Close the plastic bag and let them sit on the counter for at least 20 minutes while you get the rest of the ingredients together.

Step 2 Direction Photo

2Boil or roast the chicken breast. Or use left over rotisserie chicken or turkey from the holidays. You could even use ground beef or chorizo sausage.

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3Shred the chicken and add the spices to taste. This is a loose recipe. You may want more or less of each spice.

Step 4 Direction Photo

4Peel the peppers. Gently peel the thin blistered skin from the peppers. Cut a small slit in the pepper to remove the seeds.

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5Heat oven to 350. Stuff the peppers with the chicken mixture and top with a healthy handful of cheese. place in a baking dish, cover with enchilada sauce and bake for about 20-30 minutes or until cheese is melted and everything is warmed.

About this Recipe

Course/Dish: Chicken, Beef, Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Healthy
Hashtags: #cheese, #PEPPERS