Jump to RecipeChicken breasts stuffed with pepper jack cheese, cream cheese and sliced poblano peppers, oven baked in a tangy salsa verde.
Cheesy Poblano and Salsa Verde Stuffed Chicken is a perfect weeknight dinner! The combination of cheesy stuffing, tender chicken, and tangy salsa verde creates a delightful blend of flavors. The melted cheese adds richness, while the salsa verde provides a zesty and refreshing taste.
Salsa Verde is a vibrant green salsa made from tomatillos, onion, garlic, limes, and cilantro. It’s generally a little more tangy than tomato-based salsa. In this recipe for Cheesy Poblano and Salsa Verde Stuffed Chicken, I used a premade jar that I purchase from the grocery store. If you are interested in making your own, check-out my recipe for SALSA VERDE.
Cheesy Poblano and Salsa Verde Stuffed Chicken
Ingredients
- 6 Chicken breast Boneless, skinless
- 4 oz cream cheese softened
- 4 oz pepper jack cheese Shredded or sliced
- 2 poblano peppers sliced
- ½ yellow onion sliced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 jar salsa verde
Instructions
- Preheat the oven to 425° F.
- Slice the chicken through the middle horizontally to within a 1/2 inch of the other side.
- Open the 2 sides and spread them out like an open book. Season the chicken on the inside and outside with a spice blend of salt, pepper, chili powder, garlic powder, and smoked paprika. Spread the cream cheese in the middle of the butterflied chicken, then add the pepper jack and poblano pepper slices. Close the chicken back up, like a book, which will enclose the filling. Repeat with all chicken breasts.
- In oven safe heat 2 tbsp of olive oil over medium heat and then sauté poblano peppers and onions, for about 10 minutes, until softened but not browned.
- Remove the skillet from heat, arrange stuffed chicken breasts over the sautéed onions and peppers, and then pour over the salsa verde. Bake 20–25 minutes, until the chicken is cooked through.
