Cheesy Chicken and Corn Stuffed Poblano Peppers

Name: Cheesy Chicken and Corn Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 2 cups cooked shredded chicken; 1 cup corn (fresh or frozen); 1 cup sharp cheddar cheese, shredded; 4 oz cream cheese, softened; 1 tsp cumin; 1 tsp chili powder; 1 medium onion, diced; 2 cloves garlic, minced; 2 tbsp olive oil; Salt and pepper to taste; Fresh cilantro (optional for garnish)

By Alicia Newsom

March 20, 2025

0

24

Jump to Recipe·Print Recipe

The aroma of cheesy chicken and corn stuffed poblano peppers fills the kitchen, beckoning you closer like a siren’s song. Imagine the luscious blend of melted cheese and savory chicken tucked inside tender, roasted poblanos—each bite is a mini fiesta of flavor that dances on your taste buds.

In my house, these stuffed beauties have become more than just a recipe; they’re a family tradition! Picture this: it’s Taco Tuesday (because why not stretch taco night?), and I decide to surprise everyone with these colorful peppers. The kids were skeptical at first but ended up fighting over the last one like it was the last slice of pizza at a party.

Why You'll Love This Recipe

These cheesy chicken and corn stuffed poblano peppers are quick to prepare, making weeknight dinners effortless
They offer an explosion of flavors with every bite while presenting beautifully on your table
Plus, they’re versatile enough for any occasion—perfect for casual family dinners or festive gatherings!

One time, I dared to serve them at my cousin’s engagement party, and let’s just say there were no leftovers. Who knew such little green things could create such big smiles?

Recipe preparation

Essential Ingredients

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

Poblano Peppers: Look for smooth-skinned poblanos that feel firm to the touch for the best results.
Cooked Chicken: Use shredded rotisserie chicken for convenience or grill your own if you want extra flavor.
Corn: Fresh or frozen corn works great; just make sure it’s sweet and crunchy!
Cheddar Cheese: Go for sharp cheddar to add an extra kick of flavor that pairs perfectly with the peppers.
Cream Cheese: This adds creaminess; choose full-fat for richer flavor or low-fat if you prefer lighter options.
Spices: Cumin and chili powder elevate the overall taste; feel free to adjust based on your spice tolerance!
Onion: A medium onion adds sweetness; sauté until translucent for that perfect base flavor.
Garlic: Fresh minced garlic gives an aromatic boost that complements all other ingredients beautifully.
Olive Oil: A drizzle of olive oil enhances roasting flavors while keeping everything moist.
Fresh Cilantro (optional): For garnish; adds color as well as a fresh herbal note to finish off the dish nicely.

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

Let’s Make it together

Prep Your Peppers: Start by preheating your oven to 400°F (200°C). Cut each poblano pepper in half lengthwise, removing seeds gently without harming their delicate skins.

Sauté Your Base: In a skillet over medium heat, add olive oil. Toss in chopped onions and cook until they turn translucent and fragrant—about five minutes. Add minced garlic and sauté until golden.

Add Your Filling: Combine shredded chicken, corn, cream cheese, cheddar cheese, cumin, chili powder, salt, and pepper into the skillet mix. Stir until everything is well-coated and heated through.

Stuff Those Peppers: Carefully spoon generous amounts of the filling into each halved poblano pepper. Pack it in firmly so there’s no room left behind for regrets!

Bake Until Golden: Place the stuffed peppers in a baking dish lined with foil or parchment paper. Bake in the preheated oven for 25-30 minutes until golden brown on top.

Garnish & Serve: Once baked to perfection, remove from the oven. Sprinkle fresh cilantro on top before serving warm; watch out for friendly plate thieves!

Now you’ve created cheesy chicken and corn stuffed poblano peppers that will not only satisfy but also impress anyone lucky enough to share this meal with you! Enjoy every delightful bite as you bask in culinary glory!

You Must Know

Cheesy Chicken and Corn Stuffed Poblano Peppers are not just delicious; they pack a flavor punch that will impress anyone at your dinner table
The combination of creamy cheese, tender chicken, and sweet corn creates a delightful explosion of taste in every bite
Plus, they make for excellent leftovers!

Perfecting the Cooking Process

Start by roasting the poblano peppers before stuffing them; this brings out their natural sweetness. While they cool, sauté the chicken until golden, then mix it with cheese and corn for incredible flavors.

Serving and storing

Add Your Touch

Feel free to swap out chicken for turkey or add black beans for an extra protein boost. You can also experiment with different cheeses like pepper jack for a spicy kick or mozzarella for gooeyness.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F for about 15 minutes to keep that cheesy goodness bubbling.

Chef's Helpful Tips

To elevate your Cheesy Chicken and Corn Stuffed Poblano Peppers, ensure your filling is well-seasoned
Try browning the chicken to add depth of flavor
Don’t skip roasting the peppers; it makes a world of difference!

Sometimes, I wonder if my friends love these stuffed peppers more than me! They always ask for seconds, and I can’t help but feel proud when they rave about their cheesy goodness.

FAQs

FAQ

Can I use other types of peppers?

Absolutely! Bell peppers or jalapeños work great as alternatives to poblanos.

How do I know when the peppers are done?

The peppers should be tender and slightly charred when they’re perfectly cooked.

Can these be frozen?

Yes, you can freeze stuffed peppers before baking them for later enjoyment!

Print