These Cheesy Chicken Poblano Panecillos appetizer are so delicious! Biscuits stuffed with chicken, poblano peppers, onions, monterey jack cheese and served with salsa verde. Excellent!
I created this appetizer last year and it truly became a hit with my family, friends and a few of you also let me know your thoughts on it. Today, I thought I would repost it for any fowl or beef you may have tonight before those hands strike midnight! If you have any leftover chicken, turkey or beef, make this recipe tomorrow for lunch or as a starter to your New Years Day Dinner.
Cheesy Chicken Poblano Panecillos
I created this appetizer, “Cheesy Chicken Poblano Panecillos” on the whim the other day and added a Mexican twist.
I made it with simple ingredients I had on hand. I used leftover chicken breast, pepper jack cheese, poblano peppers, biscuits, onions and cilantro. And of course I combined these panecillos (little breads) with my delicious salsa verde!
It’s one thing to come up with and create a great appetizer but when everyone in your family loves it and you leave them asking, “When are you going to make these again?” That’s when you know you have a winner appetizer 🙂
Love being the cooking hero all the time!
These delicious Cheesy Chicken Poblano Panecillos will have your family and friends asking you the same thing!
The key ingredient that really helps transcend this mexican appetizer is the poblano pepper.
Poblano peppers are a common stable in Mexican Cuisine used in many dishes and are deliciously mild and full of incredible flavor. If you don’t use these very often, you may soon start to replace your ordinary bell pepper in your Sunday omelette with the poblano pepper.
Tip: Want to plant poblano peppers at home? → Poblano Peppers
And don’t forget the Salsa Verde (Green Sauce). I will urge you not to skip out on making the salsa for these biscuits, the combination is fantastic.
For more recipes with salsa verde, try these…
- 1 16.03 oz tube of biscuits I used Pillsbury Grands Buttermilk
- 1 cup cooked chicken I used 1 chicken breast, boiled for 20 minutes and shredded
- 4 oz pepper jack cheese cubed
- 1 poblano pepper chopped
- 1 onion chopped
- 1 garlic clove chopped
- 3 tbsp cilantro chopped
- flour for sprinkling on flat surface
- 2 tbsp oil
- 1 lb tomatillos husks removed
- 2 serrano peppers stems removed
- 3 garlic cloves peeled
- 1 cup chicken broth
- salt and pepper to taste
- Remove husks off tomatillos and rinse well. Remove stems off of serrano peppers and rinse.
Add tomatillos, serranos and peeled garlic to a tray and roast under broiler for 15 minutes.
Add all ingredients to a blender with chicken broth. Blend well and add salt and pepper to taste. Set aside.
In a skillet over medium heat add 2 tablespoons of oil. Add chopped poblano and onions. Cook until soft and onion is translucent, about 5 minutes.
Add chopped garlic and cook for another minute.
Add shredded chicken, mix well and cook for another 2 minutes. Place mixture in a bowl, sprinkle cilantro, mix and let mixture cool.
- Preheat oven to 425 degrees F (218 degrees C)
Open biscuit tube and remove biscuits. Cut each biscuit in half.
Sprinkle a little bit of flour on cutting board or clean flat surface. With a rolling pin or a plate flatten each piece a little.
In your palm, place one biscuit piece and fill center with chicken mixture and a few pieces of pepper jack cheese. Roll dough over mixture to form a ball.
Set aside and continue with the other 15 pieces of biscuits.
Bake for 12-14 minutes at 425 degrees F (218 degrees C) or until golden brown.
- Serve immediately with Salsa Verde.
- Note: you can also choose to put biscuit pieces in a muffin tin. Spread dough some around tin and add chicken mixture and top with cheese.