Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a flavorful and satisfying dish, combining creamy chicken, sweet corn, and roasted poblano peppers. Perfect for gatherings or cozy family dinners!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C).
- Slice each poblano pepper in half lengthwise and remove the seeds.
- In a bowl, combine shredded chicken, corn, cream cheese, half of the Monterey Jack and cheddar cheeses, cumin, paprika, garlic powder, and salt. Mix until well combined.
- Generously fill each poblano half with the mixture.
- Arrange stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake uncovered for an additional 10-15 minutes until bubbly and golden brown.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano (approx. 150g)
- Calories: 275
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg