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Air Fryer Fiesta Chicken Stuffed Poblano Peppers: A Beginner’s Guide to a Flavorful Mexican-Inspired Dish

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These Air Fryer Fiesta Chicken Stuffed Poblano Peppers are the perfect mix of smoky, spicy, and cheesy goodness! Tender poblanos are filled with juicy fiesta-seasoned chicken, melty cheese, and zesty toppings—all crisped to perfection in the air fryer. A quick and easy way to bring bold Mexican flavors to your table! 🧀🍗

Ingredients

Scale

Main Ingredients

  • 3 boneless, skinless chicken breasts
  • ½ teaspoon black pepper (coarse)
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • 1 ½ cups margarita mix (used to flavor and tenderize the chicken)
  • 6 poblano peppers

Filling Ingredients

  • 1 cup pico de gallo
  • ¼ cup sour cream
  • 1 cup cotija cheese, crumbled

Garnish

  • Fresh cilantro, chopped

Instructions

Step 1: Season and Cook the Chicken

  1. In a small bowl, mix black pepper, cumin, and salt.
  2. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
  3. Heat a large frying pan over medium-high heat and add the margarita mix along with the seasoned chicken.
  4. Cover the pan and let the chicken simmer for 15 minutes. The margarita mix will infuse the chicken with flavor while keeping it moist and easy to shred.

Step 2: Prepare the Poblano Peppers

  1. While the chicken is cooking, wash and cut the poblano peppers in half lengthwise.
  2. Remove the seeds and membranes to reduce the spice level.

Step 3: Preheat the Air Fryer

  1. Set the air fryer to 400°F and allow it to preheat for five minutes.

Step 4: Shred the Chicken and Prepare the Filling

  1. Transfer the cooked chicken to a large mixing bowl.
  2. Shred the chicken using two forks.
  3. Add any remaining liquid from the pan to the shredded chicken for extra moisture and flavor.
  4. Stir in the pico de gallo, sour cream, and half of the cotija cheese. Mix until well combined.

Step 5: Stuff and Cook the Peppers

  1. Evenly divide the chicken mixture among the poblano pepper halves, filling them generously.
  2. Arrange the stuffed peppers in the air fryer basket in a single layer.
  3. Cook for 5 minutes at 400°F.

Step 6: Add Final Touches

  1. Remove the stuffed peppers from the air fryer.
  2. Sprinkle the remaining cotija cheese on top.
  3. Garnish with fresh chopped cilantro.

Notes

1. How to Tell if the Chicken is Cooked Properly

  • The internal temperature of the chicken should reach 165°F. Use a meat thermometer for accuracy.
  • Properly cooked chicken will be white and opaque throughout with no pink center.

2. How to Prevent the Peppers from Overcooking

  • Since poblano peppers cook quickly, five minutes in the air fryer is usually enough.
  • If they become too soft, reduce the cooking time by one to two minutes.

3. Meal Prep Tips

  • You can prepare the chicken filling in advance and store it in the refrigerator for up to three days.
  • Assemble the stuffed peppers just before cooking to ensure they stay fresh.

Find it online: https://inarecipes.com/air-fryer-fiesta-chicken-stuffed-poblano-peppers-a-beginners-guide-to-a-flavorful-mexican-inspired-dish/