Cheesy Chicken and Corn Stuffed Poblano Peppers

The aroma of roasted poblano peppers filled the kitchen like a warm hug on a chilly day. Imagine sinking your teeth into tender chicken enveloped in gooey cheese, perfectly complemented by sweet corn. This is what cheesy chicken and corn stuffed poblano peppers are all about—a delightful dance of flavors that makes your taste buds do the cha-cha.

I remember the first time I made these beauties for a family gathering. My aunt nearly swooned over them while my cousin attempted to eat three in one go—now that’s a compliment! Perfect for game nights or cozy dinners, these stuffed wonders will have everyone clamoring for seconds.

I once served these at a dinner party where my friends declared them “life-changing.” The laughter and joy were contagious!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Poblano Peppers: Choose firm ones with smooth skin; they should feel heavy for their size.
• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts; adjust according to your guest list.
• Sweet Corn: Fresh or frozen corn works well; it adds a burst of sweetness.
• Cream Cheese: Bring some cream cheese to room temperature for easy mixing.
• Shredded Cheese (Cheddar or Monterey Jack): Go for a good melting cheese; it enhances that ooey-gooey factor.
• Spices (Cumin, Chili Powder): These spices give a nice kick; adjust based on your heat tolerance.
• Fresh Cilantro: Adds freshness but can be omitted if you’re not a fan.
• Green Onions: For garnish and a pop of flavor; slice them thinly before sprinkling on top.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Peppers: Preheat your oven to 375°F (190°C). Cut each poblano pepper in half lengthwise and remove seeds gently without tearing the flesh.

Cook The Chicken: In a skillet over medium heat, cook your seasoned chicken breasts until golden brown. They should sizzle invitingly as they develop flavor.

Shred & Mix: Once cooked through (about 7-10 minutes), let the chicken cool slightly before shredding it using two forks. Combine it with cream cheese, corn, shredded cheese, cumin, and chili powder in a bowl.

Stuff Those Peppers: Generously fill each halved poblano with your cheesy mixture—don’t be shy! Press down lightly to ensure they’re packed full of goodness.

Bake Until Beautiful: Arrange the stuffed peppers in a baking dish. Cover tightly with foil and bake for 25 minutes until everything is hot and bubbling. Then uncover the dish for an additional 10 minutes so they can get beautifully golden.

Add Garnish: After baking, sprinkle chopped green onions and cilantro over the top before serving. Watch those colors pop!

Enjoy diving into cheesy chicken and corn stuffed poblano peppers while savoring every bite! The combination of flavors will leave you smiling long after dinner is over.

Perfecting the Cooking Process

Start by roasting the poblano peppers first to enhance their smoky flavor. While they cool, prepare your cheesy chicken filling, ensuring every ingredient blends together beautifully before stuffing the peppers.

Add Your Touch

Consider swapping chicken for shredded beef or turkey if you prefer. You can also sprinkle some fresh cilantro on top for added color and flavor, making this dish your own.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, use the oven to maintain the pepper’s integrity and warmth.

The first time I made Cheesy Chicken and Corn Stuffed Poblano Peppers, my friends devoured them within minutes. Their delighted faces made me feel like a culinary superstar!

FAQ

Can I make Cheesy Chicken and Corn Stuffed Poblano Peppers ahead of time?

Yes, you can prep the filling and stuff the peppers a day in advance.

What can I substitute for chicken in this recipe?

You can use shredded beef or even black beans for a vegetarian option.

How do I know when the peppers are done roasting?

The peppers should be blistered and tender but still retain their shape when fully roasted.

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Cheesy Chicken and Corn Stuffed Poblano Peppers

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Cheesy Chicken and Corn Stuffed Poblano Peppers are a delicious blend of tender chicken, sweet corn, and melty cheese wrapped in roasted poblano peppers, perfect for any meal or gathering.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 large Poblano peppers
• 3 cups cooked, shredded Boneless Skinless Chicken Breasts
• 1 cup Sweet Corn (fresh or frozen)
• 8 oz Cream Cheese, softened
• 1 cup Shredded Cheese (Cheddar or Monterey Jack)
• 1 tsp Cumin
• 1 tsp Chili Powder
• Fresh Cilantro (to taste)
• 2 Green Onions, sliced

Instructions

1. Preheat oven to 375°F (190°C). Halve and seed the poblano peppers.
2. In a skillet, cook the chicken over medium heat until golden brown (about 7-10 minutes). Let cool slightly before shredding.
3. In a bowl, combine shredded chicken, cream cheese, corn, shredded cheese, cumin, and chili powder.
4. Stuff each poblano half with the mixture and place in a baking dish. Cover with foil.
5. Bake for 25 minutes. Remove foil and bake an additional 10 minutes until golden.
6. Garnish with green onions and cilantro before serving.

Nutrition

• Serving Size: 1 stuffed pepper (240g)
• Calories: 350
• Sugar: 3g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 85mg

Keywords: - For enhanced flavor, roast the poblano peppers over an open flame before stuffing. - You can substitute chicken with shredded beef or black beans for a vegetarian option.