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
Scale
- 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.