Poblano Chicken Bundles
Experience a fusion of smoky, creamy, and savory flavors with these Poblano Chicken Bundles, a show-stopping dish that’s perfect for weeknight dinners or special occasions. Succulent chicken breasts are stuffed with a vibrant mixture of roasted poblano peppers, creamy cream cheese, and gooey Monterey Jack cheese, then wrapped in crispy, golden bacon for an irresistible bite. A touch of smoked paprika and garlic powder adds depth, while the optional garnish of fresh cilantro provides a refreshing finish. This recipe is a breeze to prepare, combining a quick stovetop sear with oven roasting to achieve perfectly cooked chicken with a melty, flavorful filling. Serve these bundles alongside a fresh salad or your favorite side dish for a meal that’s as satisfying as it is delicious. Perfect for fans of Tex-Mex-inspired dishes, these poblano-stuffed chicken bundles will quickly become a household favorite.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 pieces Poblano peppers
- 4 ounces Cream cheese, softened
- 1 cup Shredded Monterey Jack cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Bacon strips
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered on all sides. Place the peppers in a bowl and cover with plastic wrap or a lid for 10 minutes, allowing the steam to loosen the skins.
Step 3
Peel the charred skin off the poblano peppers, remove the seeds and stems, and dice the peppers into small pieces. Set aside.
Step 4
In a medium bowl, mix the softened cream cheese, shredded Monterey Jack cheese, diced poblano peppers, garlic powder, onion powder, smoked paprika, salt, and black pepper until well-combined.
Step 5
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, without cutting all the way through.
Step 6
Stuff each chicken breast with an equal portion of the cheese and poblano mixture, then fold the edges of the chicken to seal the filling inside.
Step 7
Wrap each stuffed chicken breast with 2 strips of bacon, securing the ends with toothpicks if necessary.
Step 8
Heat a large skillet over medium heat and add the olive oil. Sear each chicken bundle for 2-3 minutes per side, until the bacon is lightly browned and crispy.
Step 9
Transfer the seared chicken bundles to the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Step 10
Remove the toothpicks (if used), garnish with fresh cilantro, and serve warm. Enjoy!
Nutrition Facts
| Serving size | (1215.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2501.3 |
| Total Fat 138.7g | 0% |
| Saturated Fat 62.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 887.5mg | 0% |
| Sodium 5090.2mg | 0% |
| Total Carbohydrate 29.9g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 12.8g | |
| Protein 277.9g | 0% |
| Vitamin D 31.0IU | 0% |
| Calcium 1041.7mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 2998.0mg | 0% |
Source of Calories