Cheesy Chicken and Corn Stuffed Poblano Peppers are a flavorful and satisfying dish that combines tender chicken, sweet corn, and melty cheese all packed into smoky roasted poblano peppers. This easy-to-make recipe offers the perfect balance of heat, creaminess, and freshness, making it a fantastic choice for weeknight dinners or entertaining guests.
Why You’ll Love This Recipe
- Full of flavor: Smoky poblanos, cheesy filling, and a hint of spice.
- Easy to prepare: Simple ingredients and straightforward steps.
- Versatile: Great as a main dish or an impressive appetizer.
- Customizable: Swap in your favorite fillings or adjust the spice level.
- Perfect for meal prep: Make ahead and reheat easily.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large poblano peppers
- 1 ½ cups cooked shredded chicken
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded Mexican cheese blend
- 4 ounces cream cheese, softened
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup chopped fresh cilantro (optional)
- Lime wedges (for serving)
Directions
- Roast the Poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast for 15-20 minutes, turning halfway through, until the skin is charred and blistered. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
- Prepare the Peppers: Once the peppers are cool enough to handle, peel off the charred skin. Make a slit down the side of each pepper and carefully remove the seeds and membranes.
- Make the Filling: In a large bowl, combine the shredded chicken, corn, shredded cheese, cream cheese, onion, cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.
- Stuff the Peppers: Gently open each pepper and spoon the filling inside. Press the edges of the peppers back together to hold the filling in place.
- Bake: Arrange the stuffed peppers in a baking dish. Bake for 15-20 minutes until the cheese is melted and the filling is heated through.
- Serve: Garnish with fresh cilantro and serve with lime wedges. Enjoy warm!
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
Variations
- Add Beans: Mix in black beans or pinto beans for added protein and texture.
- Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes to the filling.
- Vegetarian Option: Substitute chicken with cooked quinoa or rice for a meatless version.
- Different Cheese: Use pepper jack, Monterey Jack, or crumbled cotija cheese for a unique twist.
- Taco-Style: Top with salsa, sour cream, and avocado slices for a Tex-Mex flair.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) until heated through or microwave for a quick option.
- Freezing: Freeze the stuffed, unbaked peppers tightly wrapped for up to 2 months. Bake from frozen, adding extra time as needed.
FAQs
Can I use bell peppers instead of poblano peppers?
Yes, bell peppers are a milder alternative and work well with the same filling.
How do I roast poblanos without an oven?
You can roast them on a stovetop gas burner or on a grill until the skin is charred.
Can I make these ahead of time?
Yes, assemble the stuffed peppers ahead of time, then bake when ready to serve.
What can I serve with stuffed poblano peppers?
Serve with rice, a fresh salad, or tortilla chips and salsa for a complete meal.
Are poblano peppers very spicy?
Poblano peppers are mild, with a bit of heat but not too spicy. For less heat, remove all seeds and membranes.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great shortcut and adds extra flavor to the filling.
How do I make this dish gluten-free?
The recipe is naturally gluten-free, but double-check any packaged ingredients to ensure they are gluten-free as well.
Can I use frozen corn?
Yes, thaw frozen corn before mixing it into the filling.
How do I keep the filling from spilling out?
Avoid overstuffing the peppers and gently press the edges together to hold the filling in place.
What toppings work well with stuffed peppers?
Top with sour cream, fresh salsa, diced avocado, or a sprinkle of fresh herbs for added flavor.
Conclusion
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delicious and easy dish that’s perfect for any occasion. With a rich and creamy filling, smoky roasted poblanos, and a satisfying layer of cheese, this recipe is sure to become a favorite. Whether you’re serving it as a main dish or a hearty appetizer, these stuffed peppers are guaranteed to impress. Give them a try and enjoy the wonderful flavors of this Tex-Mex-inspired dish!
Print
Cheesy Chicken and Corn Stuffed Poblano Peppers
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Description
These Cheesy Chicken and Corn Stuffed Poblano Peppers are packed with a flavorful mixture of shredded chicken, sweet corn, and gooey cheese. Roasted poblanos add a mild heat and a delicious smoky flavor to this easy and satisfying dinner.
Ingredients
For the Peppers:
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed (optional)
- 1 cup shredded Mexican blend or cheddar cheese, plus extra for topping
- 1/2 cup salsa (mild or medium)
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- Fresh chopped cilantro
- Sliced green onions
- Sour cream or crema (optional)
Instructions
-
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. -
Roast the Poblano Peppers:
Rub poblano peppers with olive oil and salt. Place them on the baking sheet and roast for 15-20 minutes, turning halfway through, until the skin is charred and the peppers are soft. -
Prepare the Filling:
In a large bowl, mix together the shredded chicken, corn, black beans (if using), 1 cup of cheese, salsa, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and pepper until well combined. -
Stuff the Peppers:
When the poblanos are cool enough to handle, carefully cut a slit down the center of each pepper and remove the seeds. Stuff each pepper generously with the chicken and corn mixture. -
Bake the Stuffed Peppers:
Arrange the stuffed peppers in a baking dish. Sprinkle the tops with extra shredded cheese. Bake for 15 minutes, or until the cheese is melted and bubbly. -
Serve:
Garnish with fresh cilantro, green onions, and a drizzle of sour cream or crema. Serve hot with a side of rice or a fresh salad.
Notes
- For added flavor, you can char the poblanos directly on a gas flame or under the broiler before peeling them.
- If you prefer a spicier dish, use pepper jack cheese or add diced jalapeños to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.