Cheesy Chicken and Corn Stuffed Poblano Peppers

The aroma of melting cheese mingling with tender chicken and the sweet burst of corn wafts through the air, inviting you to take a bite of these Cheesy Chicken and Corn Stuffed Poblano Peppers. Imagine sinking your teeth into a perfectly roasted poblano pepper filled with all this goodness; it’s like a hug in edible form! Whether it’s a cozy weeknight dinner or a festive gathering with friends, these delightful stuffed wonders are sure to steal the show.

I vividly remember the first time I made these beauties. My best friend dropped by unexpectedly, and I had just a couple of poblano peppers left uneaten in the fridge. Who knew they could turn into such a hit? The moment he took his first bite, his eyes went wide like he’d just discovered gold at the bottom of his cereal bowl. From that day on, these cheesy gems became my go-to dish for impressing guests.

I once served these at a potluck, and people were clamoring for the recipe like it was top-secret government intel.

Essential Ingredients

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

• Poblano Peppers: Look for firm peppers without blemishes; they should be rich green for optimal flavor.
• Cooked Chicken: Shredded rotisserie chicken works beautifully here; it saves time while adding great flavor.
• Sweet Corn: Fresh or frozen corn adds sweetness; if using canned, rinse thoroughly to reduce sodium.
• Cream Cheese: Choose full-fat cream cheese for that ultra-creamy texture that binds everything perfectly.
• Shredded Cheese: A mix of cheddar and Monterey Jack creates the ultimate gooey topping; feel free to experiment!
• Garlic Powder: Adds depth of flavor; garlic lovers can sprinkle more for an extra kick!
• Chili Powder: Just a pinch elevates the flavor profile without overwhelming heat.
• Cilantro (optional): Fresh cilantro adds brightness but can be omitted 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 your oven to 375°F (190°C). While it warms up, line a baking dish with parchment paper for easy cleanup later.

Prepare the Peppers

Carefully slice each poblano pepper in half lengthwise and remove seeds while keeping them intact. Place them cut-side up in your prepared baking dish.

Mix the Filling

In a mixing bowl, combine shredded chicken, sweet corn, cream cheese, shredded cheese, garlic powder, chili powder, and chopped cilantro if using. Stir until well combined.

Stuff Those Peppers

Generously fill each pepper half with the creamy mixture using a spoon or spatula. Don’t be shy—pack them tight!

Bake

Cover your baking dish with aluminum foil and bake for about 25 minutes until heated through. Remove foil during the last 10 minutes to allow the tops to brown slightly.

Serve

Once golden brown and bubbling with flavor, take them out of the oven! Allow them to cool slightly before serving so no one burns their tongue on cheesy goodness.

These Cheesy Chicken and Corn Stuffed Poblano Peppers are sure to become your new favorite dish! Enjoy every bite while basking in compliments from friends and family alike.

Perfecting the Cooking Process

Start by roasting the poblano peppers until blistered, then prepare the filling while they cool. This sequence ensures optimal flavor blending and a smooth cooking flow.

Add Your Touch

Feel free to swap chicken for shredded beef or black beans for a vegetarian option. Experimenting with different cheeses can also elevate the dish’s creaminess.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through, keeping them crispy.

Cooking these cheesy chicken and corn stuffed poblano peppers has become a cherished memory in my kitchen. Friends rave about how delicious they are, often asking me to make them again!

FAQ

Can I use different types of peppers?

Yes, you can substitute with bell peppers or jalapeños for varying spice levels.

How do I know when the peppers are done?

Peppers should be tender and slightly charred on the outside when fully cooked.

Is this recipe suitable for meal prep?

Absolutely! These stuffed peppers store well and make great leftovers for lunch or dinner.

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Cheesy Chicken and Corn Stuffed Poblano Peppers

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• Author: Clara Rosewood
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Indulge in the vibrant flavors of cheesy chicken and corn stuffed poblano peppers. This easy-to-make dish brings warmth and comfort, perfect for family dinners or gatherings.

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Ingredients

Scale 1x2x3x

• 4 large poblano peppers
• 2 cups cooked shredded chicken
• 1 cup sweet corn (fresh or frozen)
• 8 oz cream cheese (softened)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tsp garlic powder
• 1 tsp chili powder
• ¼ cup chopped cilantro (optional)

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Instructions

1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
2. Slice each poblano pepper in half lengthwise, remove seeds, and place cut-side up in the baking dish.
3. In a mixing bowl, combine chicken, corn, cream cheese, cheddar cheese, Monterey Jack cheese, garlic powder, chili powder, and cilantro if using. Mix until smooth.
4. Generously fill each pepper half with the mixture.
5. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil for the last 10 minutes to brown the tops.
6. Allow to cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 stuffed pepper half (approximately 175g)
• Calories: 370
• Sugar: 3g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 23g
• Cholesterol: 80mg