Recipe: Perfect Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram. This cheesy chicken stuffed poblano peppers recipe is full of taco flavors. Stuffed Poblano Peppers are smoky and loaded with chicken, cheese, beans, corn and tomatoes. Quick and easy for a delicious weeknight meal!

You are going to love these Stuffed Peppers. Just like the title reads, they're South Western style veggies with Chipotle Chicken and Cheese, layered over Spanish Rice and baked with my Enchilada Sauce recipe. Poblano peppers and chicken are a match made in heave in this weeknight dinner recipe. You can cook Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram using 11 ingredients and 23 steps. Here is how you achieve it.

Ingredients of Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram

1. It's 2 of large poblano peppers.
2. It's 2-8 ounce of boneless, skinless chicken breasts.
3. You need 2 ounces of provolone cheese, cut into small cubes.
4. You need 4 slices of pepperoni.
5. You need 3 tablespoons of garlic and herb cream cheese.
6. You need 4 of thin slices deli pastrami.
7. You need 1 teaspoon of sriracha seasoning salt blend, divided use.
8. You need 2 tablespoons of grated romano cheese, divided use.
9. Prepare 1 of large egg mixed with 1 tablespoon water (egg wash).
10. It's 1 tablespoon of olive oil.
11. You need 1 (17.3 ounce) of pack Pepperidge Farms frozen puff pastry, thawed but kept cold.

Sprinkle chicken with salt, pepper, and half of spice mixture. Recipes developed by Vered DeLeeuw, CNC A fiesta of flavors and colors, these oven-baked, chicken stuffed poblano peppers are delicious A stale spice can easily ruin a dish. Shredded cooked chicken breast: You can also use shredded rotisserie chicken. This healthy Mexican-style chicken casserole features chopped cooked chicken, poblano chiles, zucchini, corn, bottled salsa, and crushed tortilla chips and is a great choice for weeknight dinners.

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram step by step

1. Roast poblano peppers.
2. Preheat oven toto 450, line a baking dish with foil, place peppers on ungreased plate.
3. Roast peppers until skin is wrinkled and peppers are tender, about 15 to 20 minutes.
4. Peel and seed peppers.
5. Prepare chicken.
6. Slice each chicken breast in half but don't cut all the way through, open like a book and season with some of the sriracha seasoning.
7. Add half of romao cheese on each breast.
8. Add 1/2 of provolone on each breast.
9. Add 1/2 of garlic herb cheese on top.
10. Fold chiken over, enclosing filling.
11. Place a roasted poblano pepper on each folded chicken.
12. Place chicken on pastrami, 2 slices oer chicken breat.
13. Wrsp pastrami arond chicken and poblano.
14. Heat olive oil in skillet and brown chicken on all side. It will not becooked through, it will finish in the oven.
15. .
16. Cool to room temperature before rolling out puff pastry. Roll each sheet to smooth out seams.
17. Place chicken breast in center of pastry.
18. Fold one side of pastry over chicken.
19. Fold the other side pressing seams to seal.
20. Place seam side dwn on ungreasded foil lined baking dish, brush with egg wash.
21. Season with some romano cheese and sriracha seasoning.
22. Bake in a 425 oven on a ungreased foil lined baking dish until golden and puffed 20 to 25 minutes.
23. Serve with my Creamy Mustard Sauce, found on my profile and in search.

This recipe calls for a medley of various vegetables, each boasting. Tender grilled Chicken breasts stuffed with sautéed bell peppers, onion and cheese. Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare. Using olive oil, oil the outside of the poblano peppers and place them cut side up.