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Chicken Nachos Stuffed Poblanos

These delicious Chicken Nachos Stuffed Poblanos are similar to Chiles Rellenos, and are easy, cheesy and slightly spicy and make a delicious Mexican dinner.
Course Main Dishes
Cuisine Mexican
Keyword Chicken Nacho Stuffed Poblanos, Chicken Nachos, Stuffed Poblanos
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 436kcal


  • 4 corn tortillas each sliced into 6 triangles
  • Cooking Spray
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 pound boneless, skinless chicken thighs , chopped
  • 1 teaspoon olive oil
  • 4 poblano peppers
  • 1/2 onion diced
  • 1 - 2 jalapenos seeded and diced
  • 2 cups Sargento shredded 4-Cheese Mexican Blend


  • Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
  • Place corn tortilla triangles evenly over the baking sheet so none overlap. Spray the tortilla triangles with cooking spray.
  • Bake in the preheated oven for 10 minutes or until chips are crisp and golden brown.
  • In a small bowl stir together the salt, pepper, garlic powder, cumin, and paprika.
  • Sprinkle the chicken thigh pieces evenly with the spice mix.
  • Heat oil in a large skillet over medium-high heat.
  • Add seasoned chicken pieces to the skillet and cook for about 2 - 3 minutes. Turn and cook for another minute.
  • Add chopped onion and diced jalapenos to the chicken. Cook for another 2 - 3 minutes.
  • Meanwhile, place poblano peppers on a baking sheet sprayed with cooking spray. Spray the poblano peppers with cooking spray and place them on the baking sheet.
  • Cook the poblano peppers in a preheated oven at 450 degrees F for about 10 - 15 minutes turning once until the skin is blistered on all sides.
  • Place the poblano peppers in a large bowl and cover with plastic wrap. Allow the peppers to cool for 15 minutes.
  • Peel the outer skins of the poblano peppers. Slice the pepper lengthwise and remove seeds.
  • Spoon chicken into each poblano pepper until filled. Don't overfill.
  • Sprinkle each poblano pepper with Sargento shredded 4-Cheese Mexican Blend.
  • Add in 4 - 6 tortilla "chips" inside the poblano peppers on the sides.
  • Bake in a preheated oven at 400 degrees for 7 or 8 minutes or until the Chicken Nachos Stuffed Poblanos are heated through and the cheese is melted.
  • Remove from oven and top with favorite Mexican toppings, such as tomatoes, onions, jalapenos, cilantro, or sour cream.
  • Serve hot. Enjoy!


Calories: 436kcal | Carbohydrates: 21g | Protein: 38g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 161mg | Sodium: 508mg | Potassium: 628mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 109mg | Calcium: 415mg | Iron: 2mg