Fajita Poblano Puff Pastry

Fajita Poblano Puff Pastry


PREP TIME: 30 min


TOTAL TIME: 1 ½ hr

  • ½ (1.7-2 lbs.) package Chicken Fajita Strips
  • 4 poblano peppers, tops & seeds removed
  • ½ (8 ounce) package cream cheese
  • 1 (17.3 ounce) box puff pastry, thawed
  • 1 egg
  • ½ cup salsa
  • 1 cup crumbled queso fresco
  • ½ avocado, sliced

Skillet charred chicken fajitas stuffed in poblano peppers with cream cheese and baked in puff pastry, served with black bean and corn salsa, queso fresco and fresh avocado.

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  1. Preheat oven to 375°F.
  2. Heat a large skillet over high heat and cook the chicken strips until golden in color, about 10-15 minutes, set aside on a stack of paper towels to drain the natural juices.
  3. Sliced the cream cheese into 4 pieces and stuff into each pepper with the chicken strips. Cut the puff pastry in half and wrap each half around the peppers. Whisk the egg with 1 tablespoon of water and brush on the puff pastry. Bake on a greased or lined baking pan in the oven until golden brown, about 35-45 minutes.
  4. Finish the peppers with the salsa, cheese and avocado.

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