Chicken Tinga–Stuffed Poblano Peppers

Name: Chicken Tinga–Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 4 large poblano peppers; 1 tbsp vegetable oil; 1 tbsp olive oil; 1 lb boneless skinless chicken thighs; 1 medium yellow onion; 3 clove garlic; 1 14 oz can diced tomatoes; 2 piece chipotle chiles in adobo; 1 tsp ground cumin; 1 tsp dried oregano; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 cup water; 1 tbsp lime juice; 0.25 cup fresh cilantro; 0.75 cup crumbled queso fresco; 0.5 cup Mexican crema or sour cream; 1 piece lime; 8 piece corn tortillas

Smoky, slightly spicy chicken tinga fills roasted poblano peppers and is finished with crumbled queso fresco and a squeeze of lime — a naturally gluten‑free Tex‑Mex main that’s great for dinner or make‑ahead meals.

1 hr 5 min

start to finish

20 min

hands on

Some skill

difficulty

servings

4 servings

Ingredients

Contains dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

380 kcal34g protein10g carbs20g fat

An estimate, not a lab analysis.

Method

Position an oven rack 6–8 inches below the broiler and preheat the broiler to high.
Brush the cut sides of the poblano halves with vegetable oil and arrange them cut‑side down on a rimmed baking sheet.
Broil the peppers, turning once, until skins are blistered and charred in spots.
Transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap to steam.
While the peppers steam, heat the olive oil in a large skillet over medium heat.
Add the sliced onion to the skillet and cook, stirring occasionally, until softened and translucent.
Add the minced garlic and cook, stirring, until fragrant.
Stir in the diced tomatoes (with their juices), minced chipotle, adobo sauce, ground cumin, oregano, smoked paprika, kosher salt, black pepper and water, then bring the mixture to a simmer.
Nestle the chicken thighs into the simmering sauce, cover the skillet, and simmer gently until the chicken is cooked through.
Remove the chicken to a cutting board and shred it with two forks.
Return the shredded chicken to the skillet, stir to coat with the sauce, and simmer uncovered to reduce slightly.
Stir the lime juice and chopped cilantro into the chicken, taste and adjust seasoning.
Carefully peel away and discard loose charred skin from the steamed poblano halves and trim any tough membranes, keeping the halves intact.
Arrange the pepper halves in a shallow baking dish and divide the chicken tinga evenly among them, stuffing each half.
Scatter the crumbled queso fresco over the stuffed peppers.
Bake the dish at 375°F (190°C) until the filling is hot and the cheese is warmed, about 10 minutes.
Serve the stuffed poblanos hot with crema, lime wedges and warm corn tortillas if using.

Worth knowing

Shortcut: Substitute 2 cups shredded rotisserie chicken—stir it into the simmered sauce and heat through for a faster meal.
Adjust heat: Add more or fewer chipotle chiles or omit adobo sauce to change spice level; chipotle adds smoky heat.
If you prefer a melty top, swap half the queso fresco for 1 cup shredded Monterey Jack and sprinkle it on before baking.
Make‑ahead: Assemble stuffed peppers and refrigerate (covered) for up to 24 hours; bake from chilled, adding 5–8 minutes to the bake time.
To serve low‑carb, skip the tortillas and serve with a green salad or roasted cauliflower rice.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Gluten-freeHigh proteinMeal prep

More Tex-Mex cooking

An original Restaurant Pro recipe — our own composition in the idiom of Tex-Mex cooking, not any restaurant's recipe. Written to be gluten-free as listed.