Chicken & Tomatillos Stuffed Poblanos


  • 3-4 large stuffing sized fresh Poblano Chile Peppers
  • 3 Anaheim Chile Peppers
  • ¾ lb. Tomatillo
  • 1 medium Onion
  • 2/3 cup Red Bell Pepper
  • 4 Green Onions
  • 3 tbsp. Minced Garlic
  • 3 tbsp. Extra Virgin Olive Oil
  • 4 skinless boneless Chicken Breasts
  • 1 cup Low/No Sodium Added Chick Broth


  • 1 tbsp. dried oregano
  • ½ tsp. salt
  • pinch black pepper
  • 2/3 cup fresh cilantro


  • Preheat oven to 450°.
  • Roast Anaheim chili peppers for about 25 minutes until the skins can be easily removed.
  • Remove skin and chop pepper.
  • Slice chicken into thin strips.
  • Cut tops off poblanos and remove seeds.
  • Reduce oven heat to 375°.


  • In medium saucepan, combined chopped peppers with tomatillos, onion, red pepper, green onion, cilantro, oregano and garlic.
  • Stir in chicken broth, and heat to a boil, reduce heat to low and simmer for 15 minutes.
  • Heat oil in large skillet over medium heat. Cook chicken thoroughly, careful not to burn.
  • Finely chop chicken and add to saucepan of veggies. Mix well, pour off any extra broth.
  • Fill poblanos with chicken mixture, and place in oven for 25 – 30 minutes, or until poblanos become tender.

Serving Suggestion & Tips:

  • Serves 3-4 depending on size of poblanos.
  • Should freeze well, but will need to thaw before re-heating so you don’t ruin the pepper.
  • Great main course, can be served alone or with a nice dense salad.