Chicken and Corn Stuffed Poblano Peppers

The aroma of roasted poblanos fills the kitchen as you prepare this delightful dish. Cheesy Chicken and Corn Stuffed Poblano Peppers take center stage, promising a flavor explosion that’s hard to resist.

Picture a cozy evening where laughter rings through the air, and your favorite people gather around the table to savor these vibrant peppers. The anticipation of that first bite is like waiting for the grand finale at a fireworks show—pure joy!

I once made these for a family gathering, and let’s just say I had to hide the leftovers from my brother-in-law!

Essential Ingredients

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

• Poblano Peppers: Look for firm, shiny peppers with no blemishes; they should be just the right size to hold stuffing.
• Boneless, Skinless Chicken Breasts: Use about 2-3 breasts; feel free to grill or roast them for extra flavor.
• Corn Kernels: Fresh or frozen works great; they add sweetness and texture to the filling.
• Onion: A small onion will add depth; sauté until translucent to release its natural sweetness.
• Garlic: Fresh minced garlic brings a punch of flavor; never underestimate its aromatic power!
• Shredded Cheese: A mix of Monterey Jack and cheddar creates that gooey goodness everyone craves.
• Spices (Cumin & Paprika): These spices infuse warmth; adjust according to your spice tolerance!
• Olive Oil: A drizzle for sautéing veggies adds richness without overpowering the dish.
• Salt & Pepper: Essential seasonings that enhance all flavors—don’t forget to taste as you go!

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

Let’s Make it together

Prepare Your Peppers: Preheat oven to 375°F (190°C). Slice poblanos in half lengthwise and remove seeds gently using a spoon while keeping them intact.

Sauté Aromatics and Chicken: In a skillet over medium heat, add olive oil. Sauté diced onion until translucent, then stir in minced garlic until fragrant.

Add Chicken and Corn Filling: Mix shredded chicken and corn into the skillet. Sprinkle in cumin, paprika, salt, and pepper for flavor. Stir until everything is well-combined.

Stuff Those Poblanos: Fill each pepper half generously with the chicken mixture. Top with shredded cheese before placing them on a baking dish.

Bake Until Golden Brown: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.

Serve Hot & Enjoy: Let cool slightly before serving. Garnish with fresh cilantro or avocado slices if desired—your taste buds will thank you!

These Cheesy Chicken and Corn Stuffed Poblano Peppers are sure to become a regular feature in your household meals!

Perfecting the Cooking Process

Start by roasting the poblano peppers while preparing the cheesy chicken and corn filling. This step enhances their flavor and ensures everything finishes cooking simultaneously.

Add Your Touch

Feel free to swap out chicken for turkey, or add black beans for extra protein! You can also spice things up with jalapeños for heat or top with avocado for creaminess.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through to preserve texture and flavor.

Sometimes, I make these stuffed peppers for friends’ game nights, and they disappear faster than I can serve them! Their reactions always remind me why I love cooking so much.

FAQ

Can I use frozen corn in my Cheesy Chicken and Corn Stuffed Poblano Peppers?

Yes, frozen corn works perfectly! Just thaw it before adding to your filling.

What kind of cheese is best for this recipe?

Cheddar and Monterey Jack are excellent choices for a creamy texture and great flavor.

Can I prepare these peppers in advance?

Absolutely! Prepare them earlier in the day, then bake just before serving for fresh flavors.

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Cheesy Chicken and Corn Stuffed Poblano Peppers

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• Author: Lena
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Cheesy Chicken and Corn Stuffed Poblano Peppers deliver a flavorful punch with savory chicken, sweet corn, and melted cheese enveloped in roasted peppers. Perfect for any gathering or cozy night in.

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Ingredients

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• 4 large poblano peppers
• 2 cups cooked, shredded boneless skinless chicken breasts
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 tsp cumin
• 2 tsp paprika
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove seeds.
2. In a skillet over medium heat, add olive oil and sauté the diced onion until translucent. Add minced garlic and cook until fragrant.
3. Stir in shredded chicken and corn. Season with cumin, paprika, salt, and pepper; mix well.
4. Generously fill each pepper half with the chicken mixture and top with shredded cheeses.
5. Place stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden brown.
6. Let cool slightly before serving; garnish as desired.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 stuffed pepper (200g)
• Calories: 380
• Sugar: 3g
• Sodium: 680mg
• Fat: 21g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 24g
• Cholesterol: 75mg