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Poblano cheddar stuffed chicken breast

SmokinEdge

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First thing is to get those big breasts. The. Make a slit and open up a pocket for the goodies.
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Then season with your favorite rub, and then fill the hole will crumpled up foil so as to keep the hole open. Put the breasts on the smoker at 300-325* for maybe 15-20 min to set the shape of the pocket in the chicken breast.
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Then remove the foil and fill the pocket with roasted poblano pepper and sharp cheddar cheese. Mix with that one egg and and some rough chop garlic.
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sorry lost track, but then top that with more sharp cheddar cheese and cook until done. IT 165*
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Finish with Spanish rice and enjoy.
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chef jimmyj

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Wow! I'm really impressed! Great choice of filling and unlimited possibilities. I can see Ham and Gruyere for Cordon Bleu or Bacon and Pimento Cheese, right off. Filled with a Crab Cake stuffing! Oh Man, that would be amazing...JJ
 

SmokinEdge

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Wow! I'm really impressed! Great choice of filling and unlimited possibilities. I can see Ham and Gruyere for Cordon Bleu or Bacon and Pimento Cheese, right off. Filled with a Crab Cake stuffing! Oh Man, that would be amazing...JJ
Absolutely Chef JJ. This has endless possibilities. Go for it. I’m only putting the idea out there of what I have done. Your imagination can take this where ever.
 

chef jimmyj

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Funny how we can get set in our ways. Ive made hundreds of stuffed Chicken Breasts. Butterflied, Side Pocket cut, Pounded, Rolled and Tied. But I have never seen this technique of yours! It is so creative and exciting. Thanks...JJ
 

JLeonard

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Ok and something else has been added to my "gotta try" list. That is some good looking chicken. and the variety of stuff you can stuff it with is unlimited. Looks darn good.

Jim
 

SmokinAl

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About all I can say is WOW!!
Al
 

sawhorseray

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That's a plate any man would be thrilled to sit down to, some first class work done there, Like! RAY
 
Last edited:

checkdude

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That looks outstanding! Must confess. .am stealing the foil idea. As said before the filling choices are endless.
 

tx smoker

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That looks absolutely incredible!! Excellent, excellent job all around. Very creative way to gt the chicken to maintain it's form. I do stuffed pork chops once in a while and I just learned a new trick from you. Thanks for sharing.

Robert
 

SmokinEdge

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Wow! I'm really impressed! Great choice of filling and unlimited possibilities. I can see Ham and Gruyere for Cordon Bleu or Bacon and Pimento Cheese, right off. Filled with a Crab Cake stuffing! Oh Man, that would be amazing...JJ
Thank you JJ. Not often a common guy inspires a Chef with food, but I’m happy for it, and can’t wait to see you‘re creation.
Ok and something else has been added to my "gotta try" list. That is some good looking chicken. and the variety of stuff you can stuff it with is unlimited. Looks darn good.

Jim
Thank you, Jim
About all I can say is WOW!!
Al
Thank you, Al
Definitely borrowing this idea! Looks great!
Thank you, Charlie
That's a plate any man would be thrilled to sit down to, some forst class work done there, Like! RAY
You are very kind, thank you Ray.
That looks outstanding! Must confess. .am stealing the foil idea. As said before the filling choices are endless.
Thank you
wow killer cook! I like the technique! Big Like!
Thank you.
That's just awesome! Great idea!

Ryan
Thank you.
That looks absolutely incredible!! Excellent, excellent job all around. Very creative way to gt the chicken to maintain it's form. I do stuffed pork chops once in a while and I just learned a new trick from you. Thanks for sharing.

Robert
Thank you Robert, let me know how those chops come out.
 

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