Grilled Poblano and Cheese Stuffed Chicken Breasts
Juicy chicken breasts stuffed with smoky grilled poblano peppers and melted cheese, perfect for a flavorful weeknight dinner. This mexican-inspired chicken ready in about 40 minutes pairs large poblano peppers, shredded monterey jack cheese, olive oil 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 "Plan a meal with the AI" 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.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 2 large poblano peppers
- 1 cup shredded monterey jack cheese
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
Instructions
- Step 1: Preheat your grill or grill pan to medium-high heat. Place 2 large poblano peppers on the grill and turn every 3 minutes until the skins are blackened and blistered, about 10 minutes total. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
- Step 2: Meanwhile, butterfly 4 boneless skinless chicken breasts by slicing horizontally almost through to create a pocket. In a small bowl, mix 2 tbsp olive oil with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Peel and seed the cooled poblano peppers, then chop them into small pieces. Combine the chopped poblanos with 1 cup shredded Monterey Jack cheese.
- Step 4: Stuff each chicken breast pocket with an equal amount of the poblano-cheese mixture, securing with toothpicks if needed. Brush the outside of each chicken breast with the seasoned olive oil mixture.
- Step 5: Grill the stuffed chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F and the cheese inside is melted.
- Step 6: Remove from grill and let rest for 5 minutes. Drizzle with 1 tbsp fresh lime juice before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Poblano and Cheese Stuffed Chicken Breasts take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Poblano and Cheese Stuffed Chicken Breasts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.
Can I substitute ingredients in Grilled Poblano and Cheese Stuffed Chicken Breasts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Poblano and Cheese Stuffed Chicken Breasts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Poblano and Cheese Stuffed Chicken Breasts?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
