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When you want something smoky, cheesy and bold, air fryer stuffed poblano peppers are the answer. The chicken for the filling is poached in margarita mix for a sweet and tangy twist, then mixed with fresh pico de gallo, creamy sour cream and crumbly cotija. The air fryer softens the peppers and crisps the tops in just minutes. Whether you’re making a casual weeknight dinner or hosting friends, this recipe delivers big flavor with minimal effort.
Air fryer stuffed poblano peppers are filled with margarita-marinated chicken, pico de gallo, sour cream and cotija cheese, then crisped in the air fryer.
You might also like parmesan herb crusted pork tenderloin, chicken Madras curry, Italian stuffed peppers, and unsloppy joes biscuit pockets.
Why You’ll Love It
Flavorful and unique: Margarita mix gives the chicken a zesty, slightly sweet edge.
Quick cook time: The air fryer speeds things up without drying out the filling.
Creamy and fresh: Sour cream and pico de gallo balance the smoky peppers.
Great for entertaining: Easy to prep ahead, perfect for feeding a crowd.
Air Fryer Stuffed Poblanos Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: Boneless and skinless, they soak up the marinade and shred easily.
Margarita mix: Adds sweet, citrusy flavor and helps tenderize the chicken.
Spices: Cumin and coarse black pepper add warmth and earthy depth.
Poblano peppers: Mild and smoky, ideal for stuffing and roasting.
Pico de gallo: Brings freshness and brightness to the filling.
Sour cream: Makes the filling creamy and smooth.
Cotija cheese: Crumbly and salty, used both inside and on top.
Fresh herbs: Cilantro adds a pop of green and a fresh finish.
How to Make Chicken Stuffed Poblano Peppers
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season the chicken: Mix cumin and pepper, then coat the chicken evenly.
Cook the chicken: Simmer in margarita mix until tender and easy to shred.
Prepare the peppers: Halve and deseed the poblanos.
Make the filling: Shred chicken, then mix with pan juices, pico de gallo, sour cream, and half the cotija.
Stuff the peppers: Fill each half with the chicken mixture.
Air fry the peppers: Cook until heated through and slightly crisp.
Finish and garnish: Top with the remaining cotija and chopped cilantro.
Substitutions and Variations
Swap the protein: Use ground turkey, pulled pork or black beans.
Poblano peppers: Use bell peppers for a milder flavor or in case you can’t find fresh poblanos.
Make it spicier: Add diced jalapeños or hot sauce to the filling.
Change the cheese: Use feta or queso fresco in place of cotija.
Low carb version: If you’re looking for a keto poblano pepper recipe, don’t use commercial margarita mix. Instead, use 1 part water to 1 part lime juice plus your preferred artificial sweetener to make a low carb version. The amount of sweetener depends which one you’re using as well as your preferred sweetness level.
Serving Suggestions
Appetizer: Begin your meal with shrimp ceviche or taco soup.
Side dishes: Serve up your chicken stuffed poblanos with a kale and corn salad or with sweet potato tots.
Dessert: Finish off with Mexican rice pudding or Mexican ice cream.
How to Store Air Fryer Stuffed Poblano Peppers
Store: Keep leftovers in a covered container in the refrigerator and use within 3 days.
Freeze: You can freeze them for up to a month.
Thaw: Defrost overnight in the refrigerator.
Reheat: Heat them back up in the microwave or cover with foil and bake in the oven at 350°F for half an hour.
Top Tips
Use fresh poblanos: Look for firm, glossy peppers without blemishes.
Don’t skip the pan liquid: It boosts moisture and flavor in the filling.
Avoid overfilling: Leave a little space to prevent overflow in the air fryer.
Air Fryer Stuffed Poblano Peppers FAQs
Yes, but you won’t get the margarita flavor unless you add some to the mixture.
No, they’re mild with just a hint of heat, great for most taste preferences.
Yes, bake at a high temperature until the filling is hot and the cheese is melted.
Yes, stuff the peppers in advance and keep them refrigerated, then just cook them when you’re ready.
Air Fryer Poblano Peppers with Chicken Recipe
Air Fryer Stuffed Poblano Peppers
Equipment
- Skillet Large with Lid
Ingredients
- 3 chicken breasts, boneless and skinless
- 1/2 Teaspoon black pepper, coarse
- 1/2 Teaspoon ground cumin
- 1 Teaspoon salt
- 1 1/2 Cups margarita mix
- 6 poblano peppers
- 1 Cup pico de gallo
- 1/4 Cup sour cream
- 1 Cup cotija cheese, crumbled
- cilantro, for garnish
Instructions
- Combine black pepper, cumin, and salt in a small ramekin or bowl and mix. Season both sides of chicken breast with the seasoning.
- Add margarita mix and chicken breasts to a large skillet over medium high heat. Cover and cook for 15 minutes. By partially submerging the chicken in the margarita mix the chicken will soak in the flavors of the mix and soften as it cooks, making it easy to shred and filling it with flavor.
- While the chicken is cooking, prepare the poblano peppers. Cut poblano peppers in half and remove the seeds.
- Preheat the air fryer to 400 degrees F for 5 minutes
- Add the chicken to a large mixing bowl and shred. There will only be a small amount of liquid left in the pan, add this to the bowl as well along with pico de gallo, sour cream, and half of the cotija cheese. Stir to combine.
- Fill the poblano pepper halves with the chicken mix.
- Place the poblano peppers in an air fryer basket. Cook for 5 minutes.
- Remove from the air fryer and sprinkle with remaining cotija cheese. Garnish with chopped cilantro.
Notes
Don’t skip the pan liquid: It boosts moisture and flavor in the filling.
Avoid overfilling: Leave a little space to prevent overflow in the air fryer.
Nutrition
Air fryer stuffed poblano peppers combine juicy margarita-marinated chicken, creamy sour cream and fresh pico de gallo in a smoky roasted shell. This dish is both rich and fresh, bold and balanced. You’ll love how fast it comes together and how easy it is to tweak for your tastes. Whether you’re making a weeknight dinner or sharing with guests, this recipe is an easy and delicious win.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Wow! Just wow! I am so impressed, this dish is so packed with flavors!
This recipe was so good and I can’t wait to make this again soon!