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