Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Chicken and Corn Stuffed Poblano Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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.

Find it online: https://recipe.ukfinda.com/cheesy-chicken-and-corn-stuffed-poblano-peppers/