The aroma of roasted poblanos fills the kitchen as you prepare to create a culinary masterpiece. Imagine biting into a warm pepper bursting with cheesy chicken goodness that makes your taste buds dance.
On special occasions, my family devours these Cheesy Chicken and Corn Stuffed Poblano Peppers faster than I can say “seconds!” Whether it’s game day or a cozy Sunday dinner, they never disappoint.
Why You'll Love This Recipe
- This tasty dish is not just easy to make; it brings delightful flavors to the table
- The vibrant colors of the stuffed poblanos make for an eye-catching centerpiece
- It’s versatile enough to serve as an appetizer or main course
- Plus, leftovers (if there are any) keep beautifully in the fridge!
Each time I whip up these stuffed peppers, my friends rave about how delicious they are! It’s heartwarming to see their smiles as they take that first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Poblano Peppers: Choose firm and shiny peppers for optimal taste; they should be medium-sized for perfect stuffing.
- Boneless Skinless Chicken Breasts: Use 2-3 breasts for a hearty filling; shredded chicken works best in this recipe.
- Sweet Corn: Fresh or frozen corn adds sweetness; if using frozen, thaw it before adding.
- Cheddar Cheese: A blend of sharp and mild cheddar creates a creamy texture; feel free to substitute with your favorite cheese.
- Onion: Diced onions enhance flavor; sauté them until golden brown for maximum sweetness.
- Garlic: Fresh minced garlic elevates the flavor profile; use at least 2 cloves for a fragrant kick.
- Spices (Cumin & Chili Powder): These spices add warmth; adjust quantities based on your spice tolerance.
- Olive Oil: Drizzle it over the peppers before roasting; it helps achieve that beautiful charred exterior.
- Sour Cream (optional): A dollop on top adds creaminess; consider serving on the side too!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Preheat the oven to 375°F (190°C). While it’s warming up, you can prepare your ingredients without feeling rushed!
Prepare the Poblanos: Cut the tops off each poblano pepper and remove seeds carefully. Rinse them under cold water to clean out any remaining seeds.
Sauté the Filling: In a skillet over medium heat, add olive oil and sauté chopped onions until translucent. Toss in minced garlic until fragrant—about 30 seconds will do.
Add Chicken and Corn: Stir in shredded chicken and corn with cumin and chili powder. Mix well until everything is heated through—your kitchen will smell divine at this point!
Stuff Those Peppers: Generously fill each poblano with the cheesy mixture. Leave some room at the top for melting cheese—because more cheese is always better!
Bake Until Golden Brown: Place stuffed poblanos on a baking sheet lined with parchment paper. Bake for 25-30 minutes until they’re tender and lightly charred—an enticing sight!
Enjoy every bite of your Cheesy Chicken and Corn Stuffed Poblano Peppers! Whether you’re sharing with family or devouring them solo on movie night, they’re bound to impress. Happy cooking!
You Must Know
- Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful way to enjoy vibrant flavors
- These peppers burst with cheesy goodness, making them perfect for family gatherings or casual weeknight dinners
- Their colorful presentation adds a festive touch to your table
Perfecting the Cooking Process
Sear the chicken first until golden brown, then cook the corn and cheese mixture while the peppers roast in the oven for an efficient and tasty result.
Add Your Touch
Feel free to swap the chicken for ground turkey or add black beans for extra protein. You can also sprinkle some lime juice before serving for a zesty finish.
Storing & Reheating
Store leftover stuffed peppers in an airtight container in the fridge for up to four days. Reheat them in the oven at 350°F until warmed through.
Chef's Helpful Tips
- To achieve that perfect cheesy texture, use a mix of cheddar and Monterey Jack cheese
- Be mindful not to overstuff your peppers, as they can burst
- Always taste your filling before stuffing to adjust seasonings according to your preference
The first time I made Cheesy Chicken and Corn Stuffed Poblano Peppers, my friends couldn’t get enough! They even requested me to make them for game night; it was that memorable!
FAQ
Can I use different types of peppers?
Yes, you can use bell peppers or jalapeños for a spicier kick.
How long do these stuffed peppers last in the fridge?
They can be stored in the refrigerator for up to four days if kept properly.
What sides go well with Cheesy Chicken and Corn Stuffed Poblano Peppers?
Serve them with a fresh salad or cilantro lime rice for a complete meal.
Cheesy Chicken and Corn Stuffed Poblano Peppers
- Total Time: 45 minutes
- Yield: Serves 3 to 4 people 1x
Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful mix of tender chicken, sweet corn, and melty cheese, all wrapped in smoky poblano peppers for an unforgettable meal.
Ingredients
- 3 medium poblano peppers
- 2 cups shredded boneless skinless chicken breasts (about 2–3 breasts)
- 1 cup sweet corn (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Sour cream for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off each poblano pepper and remove seeds. Rinse under cold water.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add minced garlic for 30 seconds.
- Stir in shredded chicken, corn, cumin, and chili powder; mix until heated through.
- Stuff each poblano with the chicken mixture and top with cheese.
- Place on a lined baking sheet and bake for 25–30 minutes until tender and lightly charred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: - For added flavor, consider searing the chicken before shredding. - Substitute ground turkey or add black beans for extra protein. - A splash of lime juice adds a refreshing finish.
