Poblano Stuffed Chicken, we love Mexican style food and anything covered with enchilada sauce and cheese, Poblano Stuffed Chicken. The only question is tangy green sauce or zippy red sauce. As just about everyone we always have boneless, skinless chicken breasts on hand when friends drop unexpectedly in for dinner. Patti bought a tub of jalapeno cream cheese and built this recipe around it. Both the poblano peppers and enchilada sauce were canned so it was extra easy. And you can always depend on Chef of the Future Seasonings to add just the right amount of spice. Tonight we used their Southwestern seasoning rub. Perfect.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

Poblano Stuffed Chicken
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes at 350 degrees (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Championship Blend BBQ Pellets

Ingredients: Poblano Stuffed Chicken

• 5 large boneless, skinless chicken breasts, butterflied
• 5 canned poblano peppers
• 5 Tablespoons jalapeno cream cheese
• 1 28oz. can green enchilada sauce
• 3 cups Mexican style cheese blend, shredded
• Chef of the Future Southwestern Seasoning Rub, to taste

Poblano Stuffed Chicken
A Wood Pellet Grill Recipe

Directions: Poblano Stuffed Chicken

Stuff each pepper with 1 Tablespoon jalapeno cream cheese. Generously sprinkle both sides of chicken breast with seasoning. Place pepper in the center of each chicken breast. Roll up. Grease cast iron roaster. Place 2 cups of enchilada sauce on bottom of pan. Lay chicken breasts seam side down in a single layer. Pour remaining sauce over chicken. Sprinkle cheese on top. Now off to the grill for 40 minutes at 350 degrees (177c).

When the chicken reaches an internal temperature of 165 degrees (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for chicken is 165 degrees (74c). Keep in mind that the chicken will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Poblano Stuffed Chicken
A Wood Pellet Grill Recipe

 

 

Poblano Stuffed Chicken
A Wood Pellet Grill Recipe

 

Poblano Stuffed Chicken
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Green Mountain Grill is just like your oven except it uses wood pellets and has wheels.

I do 30 minutes here at 350 degrees (177c).

Poblano Stuffed Chicken
A Wood Pellet Grill Recipe

Poblano Stuffed Chicken
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
Also Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: ???

 

Save

Save

Save

Save

Save