Air Fryer Stuffed Poblano Peppers Recipe
Air Fryer Stuffed Poblano Peppers are a flavorful and satisfying dish featuring tender shredded chicken cooked in a zesty margarita mix, combined with pico de gallo, sour cream, and cotija cheese, then stuffed into roasted poblano pepper halves and finished to perfection in the air fryer. This recipe delivers a perfect balance of spicy, tangy, and creamy flavors with a quick and easy cooking method.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 stuffed poblano pepper halves
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican
Ingredients
Chicken and Seasoning
- 3 boneless, skinless chicken breasts
- 1/2 teaspoon black pepper, coarse
- 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 (divided)
- Cilantro, for garnish
Instructions
- Season the Chicken: In a small bowl, combine black pepper, ground cumin, and salt. Season both sides of the chicken breasts evenly with this spice mix.
- Cook the Chicken: Pour margarita mix into a large skillet over medium-high heat. Add the seasoned chicken breasts, cover the skillet, and cook for 15 minutes. The chicken will cook while soaking in the margarita mix, becoming tender and flavorful, perfect for shredding.
- Prepare the Poblano Peppers: While the chicken cooks, cut each poblano pepper in half lengthwise and carefully remove all seeds to create hollow halves for stuffing.
- Preheat the Air Fryer: Set your air fryer to 400°F and preheat for 5 minutes to ensure even cooking of the stuffed peppers.
- Shred the Chicken and Mix Filling: Remove the chicken from the skillet and shred it into a large mixing bowl. Add any remaining cooking liquid from the pan to the bowl for extra moisture and flavor. Stir in the pico de gallo, sour cream, and half of the crumbled cotija cheese until well combined.
- Stuff the Peppers: Fill each poblano pepper half with the chicken mixture, making sure not to overfill to avoid spillage during cooking.
- Air Fry the Peppers: Place the stuffed poblano peppers in the air fryer basket and cook at 400°F for 5 minutes, allowing the peppers to soften and the flavors to meld.
- Finish and Garnish: Remove the peppers from the air fryer and sprinkle the remaining cotija cheese on top. Garnish with chopped cilantro before serving.
Notes
- Use fresh poblanos: Look for firm, glossy peppers without blemishes for the best texture and taste.
- Don’t skip the pan liquid: It adds moisture and enhances the flavor of the chicken filling.
- Avoid overfilling: Leave some space in the peppers to prevent the filling from spilling over in the air fryer basket.
