Cheesy Chicken and Corn Stuffed Poblano Peppers

Name: Cheesy Chicken and Corn Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 2 cups shredded cooked chicken; 1 cup sweet corn (fresh or frozen); 8 oz cream cheese, softened; 1 cup shredded Monterey Jack cheese; 1 cup shredded sharp cheddar cheese; 1 tsp cumin; 1 tsp paprika; 1 tsp garlic powder; ½ tsp salt; ¼ cup fresh cilantro, chopped

By Lina Baker

March 20, 2025

0

14

Jump to Recipe·Print Recipe

There’s something magical about biting into a perfectly roasted poblano pepper filled to the brim with cheesy goodness. The creamy chicken mingles with sweet corn while spices dance around your taste buds in a fiesta of flavor. You’ll find yourself lost in the aroma wafting from your kitchen as these heavenly cheesy chicken and corn stuffed poblano peppers cook to perfection.

Cheesy Chicken and Corn Stuffed Poblano Peppers

Picture yourself at a gathering with friends or family, sharing stories over these delightful creations that not only fill your belly but also warm your heart. The anticipation of serving this dish is palpable; it’s like bringing a piece of culinary magic to life right before your eyes.

Why You'll Love This Recipe

The cheesy chicken and corn stuffed poblano peppers are simple to prepare yet bursting with flavor
They look stunning on any plate and can easily accommodate various dietary preferences
This dish is an excellent choice for cozy family dinners or festive gatherings alike

I once made these cheesy chicken and corn stuffed poblano peppers for a potluck, and let’s just say I left with an empty dish!

Recipe preparation

Essential Ingredients

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

Poblano Peppers: Choose firm, glossy peppers for the best flavor; they should be vibrant green without blemishes.
Cooked Chicken: Shredded or diced cooked chicken works well; rotisserie chicken saves time without sacrificing flavor.
Sweet Corn: Fresh or frozen corn adds natural sweetness; if using canned corn, drain it well before adding.
Cream Cheese: Softened cream cheese binds everything together beautifully; use full-fat for extra creaminess.
Shredded Cheese: I recommend a mix of Monterey Jack and sharp cheddar for maximum cheesiness; sprinkle more on top before baking.
Spices: Cumin, paprika, garlic powder, and salt enhance the dish’s flavor profile; adjust according to your personal preference.
Fresh Cilantro: Chopped cilantro brightens up the flavors; you can substitute parsley if cilantro isn’t your thing.

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

Let’s Make it Together

Preheat Your Oven: First things first! Preheat your oven to 375°F (190°C) while you prepare those beautiful poblanos. A hot oven is essential for roasting them perfectly.

Prepare the Peppers: Slice each poblano pepper in half lengthwise and remove the seeds carefully. You want them tender but still sturdy enough to hold all that cheesy filling.

Create the Filling: In a large mixing bowl, combine shredded chicken, sweet corn, softened cream cheese, spices, and half of the shredded cheese. Mix until everything is evenly blended—this mixture should smell downright heavenly!

Fill Those Peppers: Spoon generous amounts of the creamy filling into each poblano half until they’re overflowing with deliciousness. Don’t be shy—more is more when it comes to stuffing!

Bake Until Golden Brown: Arrange the stuffed poblanos in a baking dish. Cover with foil and bake for 25 minutes. Remove the foil and sprinkle remaining cheese on top before returning them to bake uncovered for another 10-15 minutes until bubbly.

Garnish & Serve: Once golden brown and bubbling with gooey cheese joy, remove from oven and let them rest for five minutes. Sprinkle fresh cilantro on top before serving—your guests will be drooling!

Now you have an incredible meal that’s not only visually stunning but also packed full of flavor! Enjoy these cheesy chicken and corn stuffed poblano peppers at family gatherings or simply as a cozy weeknight dinner.

You Must Know

Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful blend of flavors
The sweetness of corn and the savory chicken create a memorable dish
This recipe is perfect for impressing guests or enjoying a cozy night in with family

Perfecting the Cooking Process

Start by roasting the poblanos until blistered. Then, cook the chicken and mix it with corn, cheese, and spices for an incredible stuffing. Finally, fill those peppers with love and bake until bubbly.

Serving and storing

Add Your Touch

Feel free to swap out chicken for turkey or even black beans for a vegetarian twist. Experimenting with different cheeses can elevate your flavors, so mix it up until you find your favorite combination.

Storing & Reheating

Store leftover stuffed peppers in an airtight container in the fridge for up to three days. To reheat, pop them in a 350°F oven for about 15-20 minutes until heated through.

Chef's Helpful Tips

Use fresh ingredients to enhance flavor significantly; they make a noticeable difference
Don’t skip roasting the poblanos; this adds depth to their flavor
When filling the peppers, pack them tightly for maximum cheesy goodness!

Cooking Cheesy Chicken and Corn Stuffed Poblano Peppers has become my go-to dish for gatherings. Friends rave about them, and I love seeing everyone’s happy faces as they take their first bite!

FAQs

FAQ

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

Absolutely! Prepare them a day in advance and bake just before serving.

What can I substitute for chicken in this recipe?

You can use shredded turkey or even black beans for a vegetarian option.

Are poblano peppers very spicy?

Poblano peppers are mild; however, some may have more heat than others, so taste first!

Print