Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful fusion of savory chicken, sweet corn, and gooey cheese, all nestled in tender poblano peppers. Perfect for any occasion!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil. Sauté diced chicken seasoned with salt and pepper until golden brown.
- Stir in garlic powder, onion powder, cumin, and corn; cook until fragrant.
- Remove from heat and mix in cream cheese until melted. Add half of the shredded cheese and stir until combined.
- Slice poblano peppers in half lengthwise; remove seeds. Stuff each half generously with the chicken mixture.
- Place stuffed peppers in a baking dish, top with remaining shredded cheese, and bake for 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper half (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For added protein, consider swapping in black beans or using pepper jack cheese for a spicy twist. Leftovers can be stored in an airtight container for up to three days; reheat at 350°F until warmed through.