When you think of comfort food, what comes to mind? For me, it’s the tantalizing aroma of cheesy chicken and corn stuffed poblano peppers wafting through my kitchen. Picture this: tender poblanos cradling a warm, gooey filling that combines savory chicken, sweet corn, and a melting blanket of cheese. It’s like a hug from your favorite dish, ready to transport you to flavor paradise.
Now imagine gathering around the dinner table with family or friends as you share this vibrant dish. Everyone leaning in closer to catch all those irresistible scents. The excitement is palpable! Whether it’s a cozy weeknight dinner or a festive gathering, these stuffed peppers are sure to steal the show. Get ready for an explosion of flavors that will have everyone asking for seconds.
Why You'll Love This Recipe
- These cheesy chicken and corn stuffed poblano peppers are easy to prepare and offer amazing flavor
- They are visually stunning with their rich colors and can be customized based on your pantry staples
- Perfect for family dinners or entertaining guests with minimal effort
I vividly remember the first time I made these delicious stuffed peppers; my friends couldn’t stop raving about them! The looks on their faces were priceless as they took that first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Poblano Peppers: Choose firm, dark green poblanos for the best flavor; they should have a slight sheen.
- Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; feel free to use shredded rotisserie chicken for convenience.
- Canned Corn: Use sweet corn for added sweetness; drain it well before mixing.
- Cream Cheese: This gives the filling its creamy texture; let it soften at room temperature for easier mixing.
- Shredded Cheese: A mix of cheddar and Monterey Jack melts beautifully; sprinkle extra on top for that golden crust.
- Spices (Cumin, Chili Powder): These add depth; adjust according to your spice tolerance.
- Fresh Cilantro: A handful of chopped cilantro enhances freshness; feel free to omit if you’re not a fan.
- Olive Oil: For sautéing the onions and garlic until fragrant.
- Sour Cream (optional): A dollop on top adds richness and balances flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Start by preheating your oven to 375°F (190°C). While it warms up, wash your poblanos under cold water and dry them off with a towel.
Sauté Aromatics: In a skillet over medium heat, drizzle olive oil and add diced onions. Sauté until they turn translucent and aromatic—about 5 minutes—and then add minced garlic; cook for another minute until fragrant.
Cook the Chicken: Add diced chicken breasts to the skillet with spices like cumin and chili powder. Cook until golden brown and fully cooked through—about 6-8 minutes—stirring occasionally so nothing sticks!
Mix the Filling: In a large bowl, combine cooked chicken mixture with drained corn, softened cream cheese, half of your shredded cheese, and chopped cilantro. Mix thoroughly until everything is evenly distributed.
Stuff Your Peppers: Carefully cut each poblano pepper in half lengthwise without cutting all the way through. Scoop out seeds gently using a spoon. Fill each pepper generously with your delicious mixture.
Bake Until Golden: Arrange stuffed peppers in a baking dish. Sprinkle remaining shredded cheese on top of each pepper and cover loosely with foil. Bake for 25-30 minutes until everything is heated through and cheese is bubbly!
Enjoy every bite of these cheesy chicken and corn stuffed poblano peppers! They are sure to become a staple in your culinary repertoire!
You Must Know
- Cheesy Chicken and Corn Stuffed Poblano Peppers are incredibly versatile; they can be spiced up or toned down based on your taste
- These peppers not only look stunning but also offer a delightful crunch and creamy filling that’s simply irresistible
- Perfect for weeknight dinners or special occasions!
Perfecting the Cooking Process
Start by roasting the poblano peppers to enhance their flavor, then prepare the cheesy chicken filling while they cool down, ensuring everything is ready for stuffing.
Add Your Touch
Feel free to swap chicken for turkey or add black beans for extra protein and fiber. Experiment with different cheese blends for unique flavors!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through, preserving that delicious texture.
Chef's Helpful Tips
- Always wear gloves when handling poblano peppers to avoid any spicy surprises!
- Make sure to taste your filling before stuffing; it should be seasoned well
- If you prefer less heat, remove more of the seeds from the peppers
I remember the first time I made Cheesy Chicken and Corn Stuffed Poblano Peppers; my friends were raving about them all night! Their smiles were priceless as they dug in for seconds.
FAQ
What can I serve with Cheesy Chicken and Corn Stuffed Poblano Peppers?
These stuffed peppers pair wonderfully with a light salad or cilantro-lime rice for a complete meal.
Can I make these peppers vegetarian?
Absolutely! Substitute chicken with mushrooms or quinoa and add more veggies to the filling.
How long do stuffed poblano peppers last in the fridge?
They can stay fresh in an airtight container for up to three days after cooking.
Cheesy Chicken and Corn Stuffed Poblano Peppers
- Total Time: 45 minutes
- Yield: Serves 4
Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful combination of tender peppers filled with creamy chicken, sweet corn, and melted cheese—perfect for any meal!
Ingredients
- 4 large poblano peppers
- 2 cups cooked, diced chicken (or shredded rotisserie chicken)
- 1 cup canned sweet corn, drained
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 cup chopped fresh cilantro (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Wash and dry the poblano peppers.
- In a skillet over medium heat, heat olive oil. Sauté diced onions until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Stir in diced chicken and spices; cook until the chicken is golden brown and fully cooked, about 6-8 minutes.
- In a large bowl, mix the chicken mixture with corn, cream cheese, half of the cheddar and Monterey Jack cheeses, and cilantro until well combined.
- Slice each poblano in half lengthwise and remove seeds. Fill each pepper generously with the chicken filling.
- Place stuffed peppers in a baking dish, sprinkle with remaining cheeses, cover loosely with foil, and bake for 25-30 minutes until heated through and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (approx. 200g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
