Directions (Continued)
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4Pour the wet ingredients into the dry ingredients and mix with a spoon until just combined. Be careful not to overmix; a few lumps are fine.
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5Gently fold in the shredded chicken, diced poblano pepper, and both cheddar and Monterey Jack cheeses until evenly distributed.
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6Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
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7Bake for 18-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
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8Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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9Serve warm, optionally garnished with fresh cilantro.
💡 Chef’s Tip
For an extra smoky kick, lightly char your poblano pepper directly over a gas flame or under the broiler until the skin is blistered and blackened before peeling and dicing. This adds incredible depth of flavor.
⏰ Make-Ahead Instructions
These muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. They also freeze well for up to 3 months; simply reheat in the microwave or oven until warmed through.
🔄 Ingredient Substitutions
You can swap the shredded chicken for cooked ground turkey or even black beans for a vegetarian option. Feel free to experiment with other cheeses like pepper jack for more heat or a blend of Mexican cheeses. For a milder flavor, replace poblano with a diced bell pepper.
