Chicken Poblano is a very popular dish here in Texas.  Typically the pepper is stuffed and deep-fried. Not these, I like to grill the chicken, shred and then smoke the peppers.  We need to save those calories for some fatty brisket…  Right? Right.  This simple recipe is very flavorful and are hefty enough to satisfy one person per pepper.  The filling is nice and creamy, unlike some stuffed poblanos that seem to have a chicken “paste” you’ll find at your local Mexican joint.

Chicken Verdé Stuffed Poblanos

Actually, these peppers are stuffed so full that you couldn’t fry them because everything would fall out!  Start with a bed of boxed Spanish rice, top with the chicken mixture, add some cheese and extra green sauce, and you have a great dish!  It might be because 2 Gringos, the creators of Chupacabra, are from deep south Texas, but the seasoning in this dish is spot on.

Chupacabra – Original 

12oz – $9.95

Buy Now!


Chupacabra – Original 

12oz – $9.95

Buy Now!


2Gringo Chupabara Original Seasoning:  This is their all-purpose rub.  There is MSG in this rub, so be careful with the extra salt you add.  Other than that, it isn’t strong in any way; it gives your dish those Tex-Mex tastes without being overpowering.

Chicken: When shredding chicken, I like to cook to a 120 internal temperature and move into foil to let the chicken braise itself until you reach 165.  It’s much easier to pull, and you will have extra juices to add to your chicken mixture.

Poblanos: As you’re getting your fire started, throw the poblanos on and char on all sides.  Put into a paper bag for 10 minutes to get the skin off.

Green Sauce: If you don’t have a preferred brand, just choose any of the big names you see on the shelf.  All of them seem to be decent and typically the same flavor profile.  I would not recommend using green salsa as it will be too overpowering in the quantities listed.


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Chicken Verde Poblanos


Not your typical fried poblano that you find at Tex-Mex restaurants.  This version has chicken grilled and shredded and then stuffed into roasted poblanos.  No need to waste the calories when you can have the flavor-packed dish. Salsa Verde, cheese, some CHUPACABRA! rub and you’re good to go.  There are a lot of ingredients to this, but it’s worth it.  You will eat one for lunch the next day…



  • 3 Chicken Breasts
  • 4 Poblanos (Roasted, Skin Removed)
  • 1/2 White Onion
  • 1 Jalapeno (Roasted)
  • 1 Cup Sour Cream
  • 1/4 Cup Cilantro
  • 1 tsp Cumin
  • 1 Garlic Powder
  • 1 Cup Queso Blanco (or any white cheese)
  • 4 tspn CHUPACABRA
  • 1 Cup Salsa Verde Sauce (any brand)
  • Salt + Pepper to taste
  • 2 Cups Spanish Rice