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Cheesy Chicken and Corn Stuffed Poblano Peppers

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  • Author: clara
  • 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

Units Scale

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

  1. Preheat the Oven:
    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.