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Cheesy Chicken and Corn Stuffed Poblano Peppers

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Indulge in the mouthwatering delight of Cheesy Chicken and Corn Stuffed Poblano Peppers! These vibrant peppers are packed with a creamy mixture of tender chicken, sweet corn, and rich cheese, all baked to perfection. Perfect for family dinners or game nights, this dish is not only comforting but also versatile enough to adapt to your pantry staples. Enjoy every bite as they warm your kitchen and your heart!

Ingredients

Scale
  • 4 large poblano peppers
  • 3 boneless chicken breasts (about 1 lb)
  • 1 cup corn kernels (fresh or frozen)
  • 8 oz cream cheese
  • 1 cup shredded cheese blend (cheddar & Monterey Jack)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Olive oil for cooking
  • Sour cream for serving (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Halve poblano peppers lengthwise and remove seeds.
  2. Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then sauté until golden brown and cooked through (6-8 minutes per side). Let cool, then shred using forks.
  3. In a bowl, mix shredded chicken with corn, cream cheese, half of the shredded cheese, garlic powder, cumin, and chili powder until well combined.
  4. Generously stuff each pepper with the chicken mixture and place in a baking dish lined with parchment paper.
  5. Cover with foil and bake for 25 minutes. Remove foil, add remaining cheese on top, and bake uncovered for an additional 10-15 minutes until melted.
  6. Serve hot with a dollop of sour cream if desired.

Nutrition

Keywords: Feel free to swap chicken for shredded beef or black beans for a vegetarian twist. Roasting the poblanos enhances their sweetness—don’t skip this step! Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F for about 15 minutes.

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