Chicken and Corn Stuffed Poblano Peppers

The aroma of roasted poblano peppers wafts through the kitchen, promising an explosion of flavors that can only mean one thing: cheesy chicken and corn stuffed poblano peppers are on the menu. Imagine biting into a tender pepper filled with creamy goodness, savory chicken, and sweet corn—pure bliss! Whether it’s a cozy family dinner or a lively potluck with friends, this dish is sure to steal the show.

I remember the first time I made these delightful gems; my whole family gathered around the table almost as if they were summoned by the intoxicating scent. The smiles on their faces as they took their first bites? Priceless. Trust me; this recipe is an occasion-maker.

When I served these at my last game night, everyone went back for seconds—my secret weapon for winning hearts (and stomachs)

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 for optimal flavor.
• Boneless Skinless Chicken Breasts: I usually use about 3-4 breasts; adjust based on how many you’re feeding.
• Fresh Corn: Using fresh corn adds sweetness; if canned or frozen is all you have, it works too!
• Cream Cheese: This makes everything creamy and dreamy; choose full-fat for the best texture.
• Shredded Cheese: A mix of cheddar and Monterey Jack delivers maximum cheesiness—who can resist?
• Onions: Sweet onions caramelize beautifully in this dish; look for ones with shiny skin.
• Garlic: Fresh garlic clove enhances flavor; skip the powdered stuff here—trust me!
• Cumin and Paprika: These spices add warmth and depth—don’t skimp on them
• Olive Oil: For sautéing the filling; a splash of flavor that’ll ensure nothing sticks.
• Salt and Pepper: Essential seasonings that elevate all other flavors in this dish.

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

Let’s Make it together

Prepare Your Peppers: Preheat your oven to 375°F (190°C). Cut each poblano pepper in half lengthwise and remove seeds carefully. This helps avoid unnecessary spice levels.

Sauté Your Filling Ingredients: Heat olive oil in a skillet over medium heat. Add chopped onions first until translucent, around 5 minutes. Then toss in minced garlic and sauté until fragrant.

Add Chicken and Spices: Mix diced chicken into your skillet along with cumin and paprika. Cook until no longer pink inside—about 7-10 minutes—and season with salt and pepper while cooking.

Mingle It All Together: Remove from heat and stir in fresh corn along with cream cheese until melted smoothly. Fold in shredded cheese until everything combines delightfully.

Stuff Your Peppers: Carefully spoon generous amounts of filling into each pepper half. Place them on a baking sheet lined with parchment paper—life’s too short for excessive scrubbing

Bake Until Golden Brown: Pop those beauties into your preheated oven for about 25-30 minutes until golden brown on top. The aroma will take over your kitchen like a delicious invasion

Enjoy these cheesy chicken and corn stuffed poblano peppers hot from the oven—they’ll not only fill bellies but also warm hearts

Perfecting the Cooking Process

Start by roasting the poblano peppers until they’re slightly charred, then prepare the filling while the peppers cool. This ensures maximum flavor and efficiency.

Add Your Touch

Feel free to swap chicken for ground turkey or add black beans for extra fiber. Spices like cumin or smoked paprika can elevate the dish even further.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through for best results.

The first time I made Cheesy Chicken and Corn Stuffed Poblano Peppers, my friends were blown away! They raved about how they would never look at peppers the same way again.

FAQ

Can I use different types of cheese?

Absolutely! Try Monterey Jack or pepper jack for a spicy twist.

How do I make these vegetarian?

Replace chicken with black beans or lentils for a hearty vegetarian option.

Can I freeze stuffed poblano peppers?

Yes! Freeze them before baking, then bake directly from frozen when ready to enjoy.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Cheesy Chicken and Corn Stuffed Poblano Peppers

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful blend of creamy cheese, tender chicken, and sweet corn, all wrapped in roasted poblano peppers—perfect for any gathering.

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Ingredients

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• 4 large poblano peppers
• 1 lb boneless skinless chicken breasts, diced
• 1 cup fresh corn kernels (or canned/frozen)
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Cut the poblano peppers in half lengthwise and remove seeds.
2. In a skillet, heat olive oil over medium heat. Sauté diced onions until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
3. Stir in diced chicken, cumin, paprika, salt, and pepper. Cook until the chicken is no longer pink (7-10 minutes).
4. Remove from heat; mix in fresh corn and cream cheese until melted. Fold in shredded cheeses.
5. Stuff each pepper half with the filling and place on a parchment-lined baking sheet.
6. Bake for 25-30 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 stuffed poblano pepper (approximately 250g)
• Calories: 410
• Sugar: 3g
• Sodium: 540mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 31g
• Cholesterol: 95mg