Chicken Stuffed Chilies



4 Large Poblano Chilies or Green Bell peppers

1 pound Cooked Chicken, shredded

2 Oz. Monterey Jack cheese, grated

1/4 Cup Onion, chopped

2 slices Bacon, cubed and cooked

1 Tbsp Cilantro, chopped (plus more for topping)

1 Tbsp Fennel fronds, finely chopped

2 Tbsp Canola oil

1 Jalapeno (small diced and seeds removed) optional


Preheat your oven to 350 degrees.

Cut each pepper in half and remove seeds and membrane.

Put the peppers on a parchment-lined baking sheet.

Mix cheese, chicken, onion, bacon, basil, and cilantro, then fill the peppers with the mixture.

Pour oil into an oven-safe pan on medium heat, and blister all sides of the chilies.

Set the pan in the oven and continue cooking the peppers, for 10 minutes.

Sprinkle on more cheese if there is any remaining.

Broil under the broiler for 3 to 5 minutes, until the cheese on top is golden brown and bubbly. 

Remove the peppers from your oven and cool for a few minutes then top with cilantro and serve chopped jalapenos on the side. Enjoy!

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