Chipotle Ranch Chicken + Rice Stuffed Poblanos

Chipotle Ranch Chicken + Rice Stuffed Poblanos

Spice up your weeknight dinner with these Chipotle Ranch Chicken + Rice Stuffed Poblanos: a showstopper dinner for your weeknight rotation and a bold, flavor-packed twist on stuffed peppers! Smoky poblano peppers are filled with a creamy blend of chicken, rice, green chilies and black beans all tossed in chipotle ranch sauce and baked to perfection!

Ingredients:

• 5 large poblano peppers

• 2 cups cooked basmati rice

• 2 cups cooked shredded chicken

• 1 can black beans, drained and rinsed

• 1 4oz can mild green chilies

• ½ cup SideDish Chipotle Ranch plus more for serving

• 1 tablespoon lime juice

• Kosher salt to taste

• Ground black pepper to taste

• 1 cup shredded monterey jack cheese or shredded cheddar

• Cilantro for garnish

Method:

1. Preheat the oven to 400F and line a rimmed sheet tray with parchment paper. Set aside.

2. Slice the poblano peppers in half lengthwise keeping the stems intact and remove all the seeds. I recommend using gloves to protect your hands from any residual spice from the seeds. Add the poblano pepper halves to the sheet tray-open side facing up. Drizzle lightly with olive oil or spray with olive oil spray and roast for 10 minutes.

3. In a large mixing bowl, combine the cooked basmati rice, shredded chicken, black beans, green chilies, SideDish Chipotle Ranch, lime juice, salt and pepper and mix until well combined.

4. Add about 1/3 cup of the mixture to each poblano half and sprinkle with shredded cheese. Roast for 18 minutes until the cheese is melted. Drizzle with additional Chipotle Ranch and garnish with cilantro (optional). Serve hot!

Chipotle Ranch Chicken + Rice Stuffed Poblanos

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Author: Elise Smith

Spice up your weeknight dinner with these Chipotle Ranch Chicken + Rice Stuffed Poblanos: a showstopper dinner for your weeknight rotation and a bold, flavor-packed twist on stuffed peppers! Smoky poblano peppers are filled with a creamy blend of chicken, rice, green chilies and black beans all tossed in chipotle ranch sauce and baked to perfection!

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Ingredients

• 5 large poblano peppers
• 2 cups cooked basmati rice
• 2 cups cooked shredded chicken
• 1 can black beans, drained and rinsed
• 1 4oz can mild green chilies
• ½ cup SideDish Chipotle Ranch plus more for serving
• 1 tablespoon lime juice
• Kosher salt to taste
• Ground black pepper to taste
• 1 cup shredded monterey jack cheese or shredded cheddar
• Cilantro for garnish

Instructions

1. Preheat the oven to 400F and line a rimmed sheet tray with parchment paper. Set aside.
2. Slice the poblano peppers in half lengthwise keeping the stems intact and remove all the seeds. I recommend using gloves to protect your hands from any residual spice from the seeds. Add the poblano pepper halves to the sheet tray-open side facing up. Drizzle lightly with olive oil or spray with olive oil spray and roast for 10 minutes.
3. In a large mixing bowl, combine the cooked basmati rice, shredded chicken, black beans, green chilies, SideDish Chipotle Ranch, lime juice, salt and pepper and mix until well combined.
4. Add about 1/3 cup of the mixture to each poblano half and sprinkle with shredded cheese. Roast for 18 minutes until the cheese is melted. Drizzle with additional Chipotle Ranch and garnish with cilantro (optional). Serve hot!