Baked Poblano and Cheddar Stuffed Chicken Breast

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Stuffed with smoky roasted poblano peppers and sharp cheddar cheese, baked to juicy perfection. This Mexican chicken recipe, ready in about 50 minutes, pairs chicken breasts, poblano peppers, and sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 boneless chicken breasts, skinless, about 6 oz each
2 medium poblano peppers, roasted and diced
1 cup shredded sharp cheddar cheese
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F. Roast 2 medium poblano peppers over an open flame or under a broiler until skins are blackened, then place in a bowl covered with plastic wrap for 10 minutes. Peel, deseed, and dice the peppers.
Step 2: Cut a horizontal pocket into each of the 4 chicken breasts without slicing all the way through.
Step 3: Mix 1 cup shredded sharp cheddar cheese with the diced roasted poblanos.
Step 4: Stuff each chicken breast pocket with the pepper and cheese mixture, pressing gently to close.
Step 5: Rub the outside of the chicken breasts with 2 tbsp olive oil, then season with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
Step 6: Place stuffed chicken breasts in a baking dish and bake for 25-30 minutes until internal temperature reaches 165°F and cheese is melted and bubbly.