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
Scale
- 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.