Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delicious blend of flavors, featuring tender poblanos filled with creamy chicken, sweet corn, and melted cheese. Perfect for any occasion!
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400°F (200°C). Halve the poblano peppers lengthwise and remove seeds.
- In a skillet over medium heat, add olive oil. Sauté onions until translucent, about 5 minutes. Add garlic and cook until fragrant.
- Stir in shredded chicken, corn, cream cheese, cheddar cheese, cumin, chili powder, salt, and pepper until well combined and heated through.
- Generously stuff each poblano half with the filling mixture.
- Place stuffed peppers in a baking dish lined with foil or parchment paper. Bake for 25–30 minutes until golden brown on top.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano pepper (210g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg