Description
These Air Fryer Stuffed Poblano Peppers feature tender, flavorful shredded chicken cooked in a zesty margarita mix, combined with pico de gallo, sour cream, and cotija cheese. The stuffed poblano halves are air fried to perfection, delivering a delicious and easy-to-make Mexican-inspired dish that is perfect for a quick weeknight dinner.
Ingredients
Chicken and Seasoning
- 3 boneless, skinless chicken breasts
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 1/2 cups margarita mix
Peppers and Filling
- 6 poblano peppers
- 1 cup pico de gallo
- 1/4 cup sour cream
- 1 cup cotija cheese, crumbled
- Fresh cilantro for garnish
Instructions
- Season the chicken: In a small bowl, combine black pepper, ground cumin, and salt. Rub this seasoning mixture onto both sides of the chicken breasts to evenly coat them with flavor.
- Simmer the chicken: Pour the margarita mix into a large skillet and add the seasoned chicken breasts. Cover and cook over medium-high heat for 15 minutes, allowing the chicken to partially submerge, soak in the marinade flavors, and become tender for shredding.
- Prepare the peppers: While the chicken cooks, cut the poblano peppers in half lengthwise and carefully remove all seeds to create space for stuffing.
- Preheat the air fryer: Set the air fryer to 400°F (204°C) and preheat for 5 minutes to ensure even cooking.
- Shred the chicken and mix the filling: Once cooked, transfer the chicken to a large bowl and shred it finely. Add the remaining liquid from the skillet along with pico de gallo, sour cream, and half of the crumbled cotija cheese. Stir well to combine all ingredients into a flavorful filling.
- Stuff the peppers: Fill each poblano pepper half with the shredded chicken mixture, pressing gently to pack the filling evenly.
- Air fry the stuffed peppers: Place the stuffed peppers in the air fryer basket in a single layer. Cook for 5 minutes at 400°F, allowing the peppers to soften and the filling to heat through.
- Garnish and serve: Carefully remove the peppers from the air fryer, sprinkle with the remaining cotija cheese, and garnish with freshly chopped cilantro before serving.
Notes
- You can substitute chicken thighs for the breasts if you prefer darker meat with slightly more fat and flavor.
- If you don’t have margarita mix, a combination of lime juice, orange juice, and a bit of sugar or agave syrup can be used as a marinade.
- To make this dish spicier, add diced jalapeños to the filling mixture or choose spicy pico de gallo.
- Wrap leftover stuffed peppers tightly and refrigerate for up to 2 days; reheat in the air fryer or oven for best texture.
- For a dairy-free version, omit sour cream and cotija cheese or use vegan substitutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: Mexican
