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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
- Slice each poblano pepper in half lengthwise, remove seeds, and place cut-side up in the baking dish.
- 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.
- Generously fill each pepper half with the mixture.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove foil for the last 10 minutes to brown the tops.
- 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