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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove seeds.
- In a skillet over medium heat, add olive oil and sauté the diced onion until translucent. Add minced garlic and cook until fragrant.
- Stir in shredded chicken and corn. Season with cumin, paprika, salt, and pepper; mix well.
- Generously fill each pepper half with the chicken mixture and top with shredded cheeses.
- 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.
- 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