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–+ servings

Cheesy Chicken And Corn Stuffed Poblano Peppers

Deliciously stuffed poblano peppers filled with cheesy chicken and sweet corn, baked to perfection for a hearty meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded
  • 1 cup sweet corn, canned or frozen
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 cup cream cheese, softened
For the Peppers
  • 4 large poblano peppers halved and seeds removed
  • 1 tablespoon olive oil for drizzling
For Garnish
  • 1 tablespoon fresh cilantro, chopped optional

Method
 

Prepare the Filling
  1. In a large bowl, combine the shredded chicken, sweet corn, cream cheese, cheddar cheese, cumin, and garlic powder. Mix until well combined.
  2. Taste and adjust seasoning if necessary.
Prepare the Peppers
  1. Preheat your oven to 375°F (190°C).
  2. Halve the poblano peppers and remove the seeds. Place them cut-side up on a baking sheet.
  3. Drizzle the peppers with olive oil, ensuring they are lightly coated.
Stuff the Peppers
  1. Spoon the filling mixture evenly into each pepper half, pressing down gently to pack it in.
Bake the Peppers
  1. Cover the baking sheet with aluminum foil and bake in the preheated oven for 25 minutes.
  2. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is bubbly.
Serve
  1. Remove from the oven and let cool for a few minutes.
  2. Garnish with chopped cilantro if desired, and serve warm.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 28gFat: 18gSaturated Fat: 9gSodium: 550mgFiber: 5gSugar: 3g

Notes

For added flavor, you can sprinkle some paprika or chili powder on top of the filling before baking. Serve with a side salad for a complete meal.

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