Air Fryer Fiesta Chicken Stuffed Poblano Peppers
Air Fryer fiesta chicken stuffed poblano peppers, or Mexican chicken stuffed peppers, offer a true south of the border flavour. Your family will LOVE these tasty stuffed poblanos! Peppers with chicken and cheese area a great keto recipe, too.
Servings: 6
Ingredients
- 3 chicken Breasts boneless/skinless
- 1/2 Teaspoon black pepper coarse
- 1/2 Teaspoon cumin
- 1 Teaspoon salt
- 1 1/2 Cup margarita mix
- 6 poblano peppers
- 1 Cup pico de Gallo
- 1/4 Cup sour cream
- 1 Cup cotija cheese crumbled
- cilantro as 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 frying pan 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 five 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.
Nutrition
Calories: 308kcal | Carbohydrates: 25g | Protein: 29g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1117mg | Potassium: 661mg | Fiber: 2g | Sugar: 20g | Vitamin A: 820IU | Vitamin C: 99mg | Calcium: 154mg | Iron: 1mg
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