Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a deliciously satisfying dish that pairs the vibrant flavors of roasted poblano peppers with a creamy filling of shredded chicken, sweet corn, and melted cheese. Perfect for family dinners or gatherings, these stuffed peppers are not only easy to prepare but also allow for customization based on your taste preferences. Each bite delivers a burst of flavor and comfort that will leave everyone asking for more.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 large fresh poblano peppers
- 1 cup sweet corn (fresh or frozen)
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- ½ cup sour cream (for topping)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cook chicken in a skillet over medium heat until golden brown (6-7 minutes per side) and shred once cooled.
- In a bowl, mix shredded chicken with corn, cream cheese, half of the cheddar and Monterey Jack cheeses, garlic powder, cumin, salt, and pepper until well combined.
- Slice each poblano in half lengthwise and remove seeds. Place cut-side up in the baking dish.
- Fill each pepper with the chicken mixture and top with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden brown. Serve topped with sour cream.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg