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.