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