Let me tell you, the first batch was a learning experience. I totally charred the peppers (oops!), and the stuffing was a little too watery. But even with those mishaps, the flavors were incredible! It was clear this cheesy chicken and corn stuffed poblano peppers recipe had potential. After a few tweaks – less water, lower oven temp, and definitely more cheese – I finally nailed it.
Now, this cheesy chicken and corn stuffed poblano peppers recipe is a regular on our dinner rotation. It’s perfect for those busy weeknights when you need something satisfying and relatively quick. Plus, it’s a great way to sneak in some extra veggies (don’t tell the kids!). My husband, Mark, loves the slight kick from the poblanos, and the kids gobble it up because…well, cheese! It really is a win-win situation.
I know that sometimes, making something new can feel daunting. But honestly, this cheesy chicken and corn stuffed poblano peppers recipe is surprisingly easy. And the best part? It’s totally customizable to your family’s tastes. You can adjust the heat, swap out the chicken for ground turkey, or even add a can of black beans for extra fiber. It is very much an easy stuffed pepper recipe
Trust me, once you try this cheesy chicken and corn stuffed poblano peppers recipe, it’ll become a family favorite in your house, too. So, grab your apron, and let’s get started!
Ingredients
- 6 Poblano Peppers
- 1 tablespoon Olive Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 pound Cooked Chicken, shredded
- 1 (15 ounce) can Corn, drained
- 1 (10 ounce) can Rotel Diced Tomatoes and Green Chilies, drained
- 4 ounces Cream Cheese, softened
- 1 cup Cooked Rice
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- Salt and Pepper to taste
- 2 cups Shredded Cheddar Cheese, divided
Ingredient Notes and Variations
When making cheesy chicken and corn stuffed poblano peppers recipe, I always opt for pre-cooked chicken to save time. Rotisserie chicken works great, or you can even use leftover grilled chicken from the night before. Here’s a cheesy chicken and corn stuffed poblano peppers recipe trick I learned from my mom: she always adds a pinch of sugar to the corn to bring out its sweetness. I do the same, and it really makes a difference!
You can find Rotel at most grocery stores in the canned tomato aisle when preparing this chicken and corn poblano. If you’re sensitive to spice, look for the “mild” version. And speaking of spice, if you want to kick things up a notch, add a pinch of cayenne pepper to the chicken mixture. A little goes a long way, so start with just a 1/4 teaspoon and adjust to taste.
To save even more time on busy weeknights when making cheesy chicken and corn stuffed poblano peppers recipe, I sometimes use microwaveable rice. It’s not quite as good as freshly cooked rice, but it’s a lifesaver when you’re short on time. Just be sure to follow the package directions carefully to avoid ending up with sticky rice. Alternatively, you can cook rice in advance and store it in the refrigerator for up to 4 days.
For cost-saving tips for cheesy chicken and corn stuffed poblano peppers recipe ingredients, buy your cheese in bulk and shred it yourself. It’s usually cheaper that way, and it melts better, too! Plus, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly.
If you have leftover cheesy chicken and corn stuffed poblano peppers recipe filling, store it in an airtight container in the refrigerator for up to 3 days. You can use it to make quesadillas, tacos, or even add it to an omelet! Another great way to use leftover filling is to spread it on tortillas, roll them up, and bake them for a quick and easy appetizer.
How to Make – Step-by-Step
- Preheat your oven to 400°F (200°C).
- Prepare the Poblano Peppers: This is a crucial step in this cheesy chicken and corn stuffed poblano peppers recipe Wash the poblano peppers and pat them dry. Cut each pepper lengthwise, from stem to tip, being careful not to cut all the way through. Remove the seeds and membranes. Don’t worry if they aren’t perfect; the cheese will cover up any imperfections!
- Roast the Peppers: Place the poblano peppers cut-side up on a baking sheet lined with parchment paper. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes, or until the peppers are slightly softened but still hold their shape. While the peppers are roasting, you can start on the filling for this easy stuffed pepper recipe.
- Sauté Aromatics: While the peppers are roasting, heat the tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Your cheesy chicken and corn stuffed poblano peppers recipe should smell amazing at this point! Make sure not to burn the garlic, as it can become bitter.
- Make the Chicken Mixture: In the skillet with the onions and garlic, add the shredded cooked chicken, drained corn, drained Rotel tomatoes, softened cream cheese, cooked rice, chili powder, cumin, salt, and pepper. Stir everything together until well combined and the cream cheese is melted and smooth. This is your cheesy chicken and corn poblano filling! Taste and adjust seasonings as needed.
- Stuff the Peppers: Remove the roasted poblano peppers from the oven and let them cool slightly. Spoon the chicken mixture evenly into each pepper half, filling them to the top. Don’t overstuff the peppers, or the filling might spill out during baking.
- Add Cheese: Sprinkle the stuffed poblano peppers with the remaining shredded cheddar cheese. Be generous; the cheese is what makes this cheesy chicken and corn stuffed poblano peppers recipe so irresistible!
- Bake: Return the baking sheet to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the filling is heated through. In my kitchen, cheesy chicken and corn stuffed poblano peppers recipe usually takes closer to 20 minutes, but ovens vary. Keep an eye on them to prevent the cheese from burning.
- Cool Slightly and Serve: Let the cheesy chicken and corn stuffed poblano peppers recipe cool for a few minutes before serving. This gives the cheese a chance to set up a bit, so it doesn’t all run off the peppers when you cut into them.
Tips for Perfect Stuffed Poblano Peppers
I learned the hard way with cheesy chicken and corn stuffed poblano peppers recipe that it’s best to use a sharp knife to cut the peppers in half. A dull knife will just squish them! Don’t worry if your cheesy chicken and corn stuffed poblano peppers recipe filling overflows a little; it’ll still taste amazing! While the cheesy chicken and corn stuffed poblano peppers recipe is cooking, I usually prepare a simple salad to go with it. Your cheesy chicken and corn stuffed poblano peppers recipe should smell like roasted peppers, cheesy goodness, and a hint of spice.
Serving Suggestions
The kids love our cheesy chicken and corn stuffed poblano peppers recipe when I serve it with a dollop of sour cream and a sprinkle of chopped cilantro. It really brightens up the flavors! My go-to side dishes that pair with cheesy chicken and corn stuffed poblano peppers recipe are a simple green salad or some black beans and rice. The salad adds a refreshing crunch, and the beans and rice complement the Mexican-inspired flavors of the peppers.
This cheesy chicken and corn stuffed poblano peppers recipe is perfect for a casual weeknight dinner or a weekend potluck. I also love making it for Cinco de Mayo or any other Mexican-themed celebration. For presentation tips, I like to arrange the stuffed peppers on a platter and garnish them with fresh cilantro, chopped green onions, and a drizzle of hot sauce. You can also add a sprinkle of red pepper flakes for extra color and a touch of heat.
If you have extra cheesy chicken and corn stuffed poblano peppers recipe, you can reheat them in the microwave or oven. They also taste great cold, straight from the fridge! Last summer, I tried a seasonal cheesy chicken and corn stuffed poblano peppers recipe variation by adding grilled peaches to the filling. It was surprisingly delicious! The sweetness of the peaches balanced the savory flavors of the chicken and cheese perfectly.
My friends always ask for this cheesy chicken and corn stuffed poblano peppers recipe recipe whenever I make it for a party. They love how flavorful and satisfying it is, and they’re always impressed by the presentation. I like to serve these with my Mexican Street Corn Chicken Bowl Recipe.
Frequently Asked Questions (FAQs)
Q: Can I use different cheese for the cheesy chicken and corn stuffed poblano peppers recipe?
A: Absolutely! Cheddar is my go-to, but Monterey Jack, Pepper Jack, or even a Mexican cheese blend would work great. The blend really enhances the cheesy poblano peppers! You know what I do when my cheesy chicken and corn stuffed poblano peppers recipe needs extra flavor? I sometimes add a little bit of crumbled cotija cheese on top after they come out of the oven. It adds a nice salty tang.
Q: Can I make the cheesy chicken and corn stuffed poblano peppers recipe ahead of time?
A: Yes, you can! Prepare the peppers and stuffing as directed, but don’t bake them. Cover them tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, simply remove the plastic wrap, sprinkle with cheese, and bake as directed. It is very much an easy stuffed pepper recipe, and even easier when prepped ahead!
Q: What if I don’t like spicy food? Are poblano peppers too hot for this cheesy chicken and corn stuffed poblano peppers recipe?
A: Poblano peppers have a mild heat, but if you’re concerned about spice, you can remove the seeds and membranes very thoroughly, as that’s where most of the heat is concentrated. You can also soak the peppers in cold water for about 30 minutes before roasting them to help reduce the heat. If you’re still worried, you could substitute bell peppers, but they won’t have the same unique flavor as poblanos. We had a batch that was too spicy once, and the kids wouldn’t eat it!
Q: Can I freeze cheesy chicken and corn stuffed poblano peppers recipe leftovers?
A: While you can freeze them, the texture of the peppers might change a bit after thawing. They might become a little softer. However, they’ll still taste delicious! To freeze, wrap each stuffed pepper individually in plastic wrap and then place them in a freezer bag. They’ll keep in the freezer for up to 2 months.
Q: Can I use ground beef or turkey instead of chicken in this cheesy chicken and corn stuffed poblano peppers recipe?
A: Absolutely! Ground beef or turkey would be delicious in this recipe. Just brown the meat in the skillet before adding the other ingredients. Make sure to drain off any excess grease before adding the other ingredients for your chicken and corn poblano. You can also use a leaner ground meat like bison or venison for a healthier option.
Q: What can I serve with the cheesy chicken and corn stuffed poblano peppers recipe?
A: As I mentioned before, a simple green salad or black beans and rice are great options. You could also serve them with some cornbread or a side of guacamole and chips. Another delicious option is to serve them with a side of Mexican street corn salad.
Q: My poblano peppers are too small to stuff easily. What should I do?
A: If your peppers are small, you can either use smaller portions of the filling or cut the peppers into smaller pieces and arrange them on a baking sheet like nachos. Top with the filling and cheese, and bake as directed. This is a great way to use up smaller peppers and create a fun and shareable appetizer.
Q: How do I ensure my chicken is cooked safely for the cheesy chicken and corn stuffed poblano peppers recipe?
A: Always ensure chicken reaches an internal temperature of 165°F (74°C) to ensure it is safe to consume. You can review food safety guidelines here: Food safety guidelines for cooking chicken. I always make sure that I use a trusted thermometer to verify the temperature, especially since this cheesy chicken and corn stuffed poblano peppers recipe is a family favorite and I want to keep them healthy!
My Final Thoughts on This Cheesy Chicken and Corn Stuffed Poblano Peppers Recipe
This cheesy chicken and corn stuffed poblano peppers recipe is more than just a meal; it’s a symbol of family, creativity, and a willingness to experiment in the kitchen. It reminds me that even cooking mishaps can lead to delicious discoveries. This recipe holds a special place in my heart because it represents a time when I stepped outside my comfort zone and created something that my family truly loves.
Pro Tip #1: Don’t be afraid to adjust the seasonings to your liking. Add more chili powder for extra heat, or a squeeze of lime juice for a zesty flavor.
Pro Tip #2: If you don’t have time to roast the peppers, you can skip that step and just stuff them raw. They’ll be a little firmer, but they’ll still taste great.
Pro Tip #3: For a vegetarian version, substitute the chicken with black beans or pinto beans.
Cheesy Chicken and Corn Stuffed Poblano Peppers Recipe Variations
Here are some cheesy chicken and corn stuffed poblano peppers recipe variations I’ve tried with my family:
- Spicy Southwestern: Add a can of diced green chilies and a pinch of cayenne pepper to the filling for extra heat. Top with a dollop of sour cream and a sprinkle of cilantro.
- Creamy Ranch: Mix a packet of ranch dressing mix into the chicken mixture for a creamy, tangy flavor.
- Pizza Style: Use marinara sauce instead of Rotel tomatoes and top with mozzarella cheese and pepperoni.
My son, Ethan, loves the Spicy Southwestern version, while my daughter, Lily, prefers the Creamy Ranch. Mark is a fan of the original, but he always appreciates a little hot sauce on the side.
I hope you enjoy this cheesy chicken and corn stuffed poblano peppers recipe as much as my family does. Don’t be afraid to make it your own and experiment with different flavors and ingredients. Cooking should be fun, so relax, get creative, and enjoy the process! I want you to make this cheesy chicken and corn stuffed poblano peppers recipe and remember that cooking should be enjoyable.
I truly believe that anyone can make this cheesy chicken and corn stuffed poblano peppers recipe. So, go ahead, give it a try! I know you’ll love it.
Easy Cheesy Chicken and Corn Stuffed Poblano Peppers Recipe
These cheesy chicken and corn stuffed poblano peppers are a flavorful and easy weeknight meal. Poblano peppers are filled with a delicious mixture of shredded chicken, sweet corn, and plenty of cheese, then baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
- 4 poblano peppers
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked shredded chicken
- 1 cup frozen corn, thawed
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut each poblano pepper lengthwise, leaving the stem intact. Remove seeds and membranes.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in shredded chicken, corn, cream cheese, cheddar cheese, Monterey Jack cheese, cilantro, chili powder, cumin, salt, and pepper. Mix until well combined and cream cheese is melted.
- Spoon the chicken and corn mixture into each poblano pepper half.
- Place stuffed peppers on a baking sheet and bake for 20-25 minutes, or until peppers are tender and cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
Serve with a dollop of sour cream or salsa for extra flavor.