Cheesy Chicken and Corn Stuffed Poblano Peppers

The aroma of cheesy chicken wafting through the kitchen can make anyone’s mouth water. Now, picture that heavenly scent mingling with the smoky essence of roasted poblano peppers—pure bliss! If you’re looking for a dish that combines comfort food with a touch of adventure, these Cheesy Chicken and Corn Stuffed Poblano Peppers are just what you need to spice up your dinner routine.

I still remember the first time I made these beauties. It was a rainy Sunday afternoon when my family was craving something hearty yet fun. Little did I know I was about to create a new family favorite that would have everyone begging for seconds. The vibrant colors and incredible flavors turned a gloomy day into a fiesta!

I once made these stuffed peppers for my best friend’s birthday party—let’s just say they disappeared faster than I could take pictures!

Essential Ingredients

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

• Poblano Peppers: Choose firm, shiny peppers; they should feel heavy for their size to ensure freshness.
• Boneless Skinless Chicken Breasts: About 3-4 breasts will do; feel free to use shredded rotisserie chicken for convenience.
• Fresh Corn: Look for sweet corn that’s crisp; frozen works too if fresh isn’t available.
• Cream Cheese: Use softened cream cheese for easy mixing; it adds delightful creaminess to the filling.
• Shredded Cheese (Cheddar or Mexican Blend): Go for good-quality cheese; it melts beautifully and enhances flavor.
• Spices (Cumin, Chili Powder): These spices add warmth; adjust according to your taste preference.
• Fresh Cilantro (optional): Chopped cilantro adds freshness; omit if you’re not a fan!

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

Let’s Make it together

Preheat Your Oven: Preheat oven to 375°F (190°C). Grab your trusted baking dish—this will be home for our stuffed beauties.

Prepare the Poblano Peppers: Carefully cut the tops off the poblano peppers and remove seeds. Rinse them under cold water to clean out any stubborn bits.

Cook the Chicken: In a skillet over medium heat, cook diced chicken until golden brown (about 6-8 minutes), stirring occasionally until no longer pink inside.

Create the Filling: In a large bowl, combine cooked chicken with corn, cream cheese, half of your shredded cheese, cumin, chili powder, salt, and pepper. Mix until well combined.

Stuff Those Peppers: Generously fill each poblano pepper with the cheesy chicken mixture using a spoon or your hands—it’s messy but oh-so-fun!

Bake Until Bubbly: Place stuffed peppers upright in your baking dish. Top with remaining shredded cheese and bake for 25-30 minutes until the cheese is bubbly and golden brown.

Now you have an irresistible plate of Cheesy Chicken and Corn Stuffed Poblano Peppers ready to impress! Grab some friends or family members because this dish is meant to be shared—just be prepared for them to ask for your secret recipe!

Perfecting the Cooking Process

Start by roasting the poblano peppers until their skin blisters, then prepare your cheesy chicken and corn filling while they cool. This sequence maximizes flavor and efficiency.

Add Your Touch

Feel free to swap out chicken for turkey or add black beans for extra protein. You can also experiment with different cheeses for a unique flavor twist.

Storing & Reheating

Store leftovers in an airtight container for up to three days. To reheat, microwave on medium power or bake at 350°F until warmed through, ensuring they stay cheesy and delicious.

Creating Cheesy Chicken and Corn Stuffed Poblano Peppers brings back memories of lively family dinners where everyone was involved in cooking and feasting together.

FAQ

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

Yes, frozen corn works perfectly and saves time on preparation.

What type of cheese is best for this recipe?

Creamy cheeses like Monterey Jack or Pepper Jack add great flavor and melt beautifully.

How spicy are poblano peppers?

Poblano peppers are mild, but if you prefer heat, consider adding jalapeños to the filling.

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Cheesy Chicken and Corn Stuffed Poblano Peppers

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Cheesy Chicken and Corn Stuffed Poblano Peppers are a delicious fusion of savory chicken, sweet corn, and creamy cheese, all enveloped in smoky roasted peppers—ideal for any occasion.

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Ingredients

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• 4 medium poblano peppers
• 1 lb boneless skinless chicken breasts (approximately 3 breasts)
• 1 cup fresh corn (or frozen)
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the poblano peppers and remove the seeds. Rinse under cold water.
3. In a skillet over medium heat, cook diced chicken for about 6-8 minutes until golden brown.
4. In a bowl, mix cooked chicken with corn, cream cheese, half of the shredded cheese, cumin, chili powder, salt, and pepper until well combined.
5. Stuff each pepper with the mixture and place them upright in a baking dish. Top with the remaining cheese.
6. Bake for 25-30 minutes until the cheese is bubbly and golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 stuffed poblano pepper (approx. 200g)
• Calories: 350
• Sugar: 2g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 90mg