Cheesy Chicken and Corn Stuffed Poblano Peppers
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 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
- Preheat oven to 375°F (190°C). Halve and seed the poblano peppers.
- In a skillet, cook the chicken over medium heat until golden brown (about 7-10 minutes). Let cool slightly before shredding.
- In a bowl, combine shredded chicken, cream cheese, corn, shredded cheese, cumin, and chili powder.
- Stuff each poblano half with the mixture and place in a baking dish. Cover with foil.
- Bake for 25 minutes. Remove foil and bake an additional 10 minutes until golden.
- 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.