Cheesy Chicken and Corn Stuffed Poblano Peppers

Name: Cheesy Chicken and Corn Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 medium poblano peppers; 1 lb boneless skinless chicken breasts, diced (about 3 breasts); 1 cup fresh or frozen corn kernels; 8 oz cream cheese, softened; 1 cup shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp cumin; 2 tbsp olive oil; Salt & pepper to taste

Posted on March 19, 2025

In a world where flavor reigns supreme, nothing beats a plate filled with cheesy chicken and corn stuffed poblano peppers. Imagine biting into a tender pepper bursting with flavor, oozing melted cheese and savory chicken that dances with every bite. You can almost smell the fresh ingredients mingling in the air as your taste buds anticipate this explosion of delight.

Picture this: it’s a sunny Saturday afternoon, and your friends are gathered around the grill. You pull out these vibrant green gems from your oven, each one radiating warmth and an enticing aroma that draws everyone closer. The laughter and chatter fade as they take their first bites, eyes lighting up in sheer culinary bliss.

Why You'll Love This Recipe

This dish is not only easy to prepare but also offers an explosion of flavors in every bite
The vibrant colors will brighten up your dinner table
Plus, it’s versatile enough to serve as a main course or a side dish at gatherings
And let’s be honest—who doesn’t love gooey cheese?

Everyone who tries these poblano peppers raves about them; they’re just that good.

Essential Ingredients

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

Poblano Peppers: Choose firm peppers with smooth skin for the best texture and flavor.
Boneless Skinless Chicken Breasts: About 3-4 breasts work well; feel free to adjust according to your guest list.
Fresh Corn: Use fresh or frozen corn kernels for that sweet crunch; canned corn works in a pinch.
Cream Cheese: Opt for full-fat cream cheese for extra creaminess that binds all the flavors together.
Shredded Cheese: A blend of sharp cheddar and Monterey Jack adds richness; sprinkle generously.
Garlic Powder: Garlic powder enhances the flavor without overpowering; it’s a must-have in every kitchen.
Onion Powder: This brings sweetness and depth to your filling; you’ll want this in your pantry always.
Cumin: Just a pinch adds warmth and earthiness to balance everything out beautifully.
Olive Oil: Use it for sautéing the chicken; its subtle flavor complements the dish perfectly.
Salt & Pepper: Essential seasonings—don’t forget to taste as you go.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven : Set your oven to 375°F (190°C). This ensures even cooking while you prepare the stuffing.

Sauté the Chicken : In a skillet over medium heat, drizzle olive oil and add diced chicken seasoned with salt and pepper. Cook until golden brown.

Add Flavorful Fillings : Mix in garlic powder, onion powder, cumin, and corn once the chicken is cooked through. Stir until fragrant.

Incorporate Creaminess : Remove from heat and fold in cream cheese until melted through; then stir in half of the shredded cheese mixture until combined.

Prep Your Peppers : While waiting for the filling to cool slightly, slice poblano peppers in half lengthwise and remove seeds carefully.

Stuff Those Peppers : Generously fill each pepper half with your cheesy chicken mixture. Don’t be shy—pack it in.

Bake Until Golden : Arrange stuffed peppers on a baking dish. Top them with remaining shredded cheese before baking for 20-25 minutes or until bubbly.

Garnish & Serve : Once baked to perfection, sprinkle fresh herbs like cilantro or parsley if desired. Serve hot.

Now you’re ready to impress anyone at your next gathering. Enjoy these scrumptious cheesy chicken and corn stuffed poblano peppers straight from your oven—it’s going to be epic.

You Must Know

Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful dish that combines spicy, sweet, and cheesy flavors
The freshness of the peppers ensures each bite is packed with flavor and nutrition, making it a great addition to any meal

Perfecting the Cooking Process

Sauté the chicken first until golden, then cook the corn while mixing the cheesy filling for efficient preparation and perfect results.

Add Your Touch

Feel free to swap in black beans for extra protein or use different cheeses like pepper jack for added spice and flavor.

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.

Chef's Helpful Tips

When preparing Cheesy Chicken and Corn Stuffed Poblano Peppers, ensure your peppers are firm but not too ripe
This balance guarantees a satisfying bite without overwhelming sweetness
Grate your cheese just before using it; freshly grated cheese melts beautifully
Always taste your filling before stuffing to adjust seasoning as needed

Sometimes, I serve these stuffed peppers at family gatherings, and watching my cousin’s eyes light up makes all the effort worth it.

FAQ

Can I make Cheesy Chicken and Corn Stuffed Poblano Peppers ahead of time?

Yes, you can prepare them a day in advance and bake just before serving.

What can I substitute for chicken in this recipe?

Try shredded turkey or even quinoa for a vegetarian option that still tastes fantastic.

How do I know when the poblanos are cooked properly?

The peppers should be tender but still hold their shape; avoid overcooking them.