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Triple cheese, Chicken and Elote Stuffed Charred Poblano with Lager Avocado Sauce



  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 2 chicken breasts chopped
  • 4 oz cream cheese
  • 3 tablespoons Mexican lager beer or pilsner
  • ½ cup grated mozzarella cheese plus additional for top
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 1 can fire-roasted tomatoes drained


  • 1 cup corn kernels frozen or fresh
  • 1 cup crumbled cotija cheese
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ½ salt
  • ½ teaspoon garlic powder

Avocado Sauce:

  • 1 large avocado diced
  • ½ cup sour cream
  • ¼ cup cilantro
  • ¼ teaspoon garlic powder
  • 2 tablespoons Mexican lager beer or pilsner


  • Char the peppers on all sides by places over the flame of a gas stove burner (this will not work on the coils of an electric stove, or an induction burner). If you don’t have a gas burner, add the peppers to a baking sheet and place them just under the broiler in your oven. Turn the peppers until charred on all sides, remove from heat, allow to cool.
  • Heat the oven to 375°F.
  • Heat the olive oil in a large skillet, then add the chicken cooking until seared on all sides.
  • Add the beer, scraping to deglaze the pan. Add the cream cheese, ½ cup mozzarella, paprika, garlic powder, chili powder, and salt. Stir until cheese is melted and well combined.
  • Stir in the tomatoes.
  • Add to a baking sheet, cut the peppers down the center from the stem to the tip, removing the seeds and membrane.
  • Fill the peppers with the chicken mixture. Sprinkle with the remaining mozzarella cheese.
  • Bake until the cheese has melted, about 10 minutes, remove from oven.
  • Stir together all the elote ingredients, set aside.
  • Add all the avocado sauce ingredients to a food processor, process until well combined but the avocado is still slightly chunky.
  • Plate the peppers, top with elote and avocado sauce.