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
Scale
- 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