Blue Cheese Buffalo Chicken Peppers

with crispy jalapenos

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Ah, Buffalo chicken; it's an American tradition at this point, as big a part of our national cuisine as apple pie. (More so… when's the last time you had apple pie? And when's the last time you had Buffalo wings? Thought so.) We've changed it up a bit here, stuffing peppers to the brim with the unmistakable spice and tang (with a hint of ranch for good measure), then topped with a blue cheese cream for some funky cooldown. Raise the flag; these Buffalo beauties are red, white, and blue delicious. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • 2 Green Onions
  • 3 Poblano Peppers
  • 1 Roma Tomato
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    1½ tsp. Powdered Ranch Seasoning
  • 3 tsp. Frank's RedHot Sauce
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Blue Cheese
  • Info
    ½ oz. Crispy Jalapeños

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    526
  • Carbohydrates
    17g
  • Fat
    28g
  • Protein
    47g
  • Sodium
    1612mg

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 1

    Roast the Poblanos

    Halve poblanos lengthwise, removing seeds and ribs. Place poblanos on prepared baking sheet, cut side down. Drizzle with 1 tsp. olive oil. Roast in hot oven until poblanos are tender, but not completely cooked, 10-12 minutes. Don't worry if poblanos char a bit, char will only add flavor. While poblanos roast, prepare ingredients.

  • 2

    Prepare Ingredients and Cook Chicken

    Core tomato and cut into ½" dice. Trim and thinly slice green onions on an angle. Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove from burner.

  • 3

    Make Filling and Make Blue Cheese Cream

    Combine cooked chicken, tomato, cheddar-jack cheese, green onions (reserve a pinch for garnish), and ranch seasoning in a mixing bowl. Stir in hot sauce (to taste). In another mixing bowl, combine sour cream and blue cheese. Set aside.

  • 4

    Fill and Roast the Poblanos

    Carefully, flip poblanos to cut side up. Divide filling equally between poblanos. Roast again until cheese is melted, 8-10 minutes. If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate. When cool enough to handle, crumble and add to roasted peppers.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with crispy jalapeños (to taste), reserved green onions, and blue cheese cream. Bon appétit!

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