Recipe Background
Cast-Iron Green Chile Chicken looks at the jalapeño popper and says, "I can do you one better!" It stuffs each of the golden, savory chicken breasts with spicy pepper jack and poblano peppers, then balances it out with cream cheese to keep things cool. That balance of heat and refreshment pairs nicely with the zesty spice blend sprinkled on top of each tender chicken. To complete its Tex-Mex terrific taste, Cast-Iron Green Chile Chicken coats itself in salsa verde. This dish brings the heat but never leaves you reaching for a glass of water; it's just right!
Cast-Iron Green Chile Chicken looks at the jalapeño popper and says, "I can do you one better!" It stuffs each of the golden, savory chicken breasts with spicy pepper jack and poblano peppers, then balances it out with cream cheese to keep things cool. That balance of heat and refreshment pairs nicely with the zesty spice blend sprinkled on top of each tender chicken. To complete its Tex-Mex terrific taste, Cast-Iron Green Chile Chicken coats itself in salsa verde. This dish brings the heat but never leaves you reaching for a glass of water; it's just right!
Ingredients
- 4 chicken breasts boneless and skinless
- 2 ounces cream cheese room temperature
- 4 slices pepper jack cheese
- 2 poblano peppers sliced
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt to taste
- black pepper to taste
- 1 yellow onion chopped or sliced
- 1 (16-ounce) jar salsa verde
- fresh cilantro to taste, chopped, for serving
- limes optional, to taste, for serving
Directions
- Preheat the oven to 425 degrees F.
- Slice each of the chicken breasts through the middle horizontally, ensuring there is about 1/2-inch on either side of the slice.
- Open each of the chicken breasts and spread them out in much the same manner as a book.
- Spread the cream cheese on one side of each of the chicken breasts.
- Add the pepper jack cheese and most of the poblano pepper slices, reserving a few slices for topping, to each chicken.
- Fold the chicken breasts back so the chicken envelops the cheese and the peppers.
- Place the chicken breasts in a cast-iron skillet and rub them with the olive oil.
- In a small bowl combine the chili powder, the paprika, the garlic powder, the salt, and the pepper.
- Rub the seasonings all over the chicken breasts.
- Sprinkle the remaining poblano peppers and the onions around the chicken breasts.
- Drizzle everything with the extra olive oil.
- Pour the salsa verde over all the ingredients.
- Bake until the chicken breasts are cooked through at 165 degrees F internally, about 20-25 minutes.
- Serve the chicken breasts with the cilantro and the limes.
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