Cheesy Chicken and Corn Stuffed Poblano Peppers Recipe

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 cooked shredded chicken; 1 cup sweet corn (fresh or frozen); 8 oz cream cheese (softened); 1 cup shredded cheddar cheese; 1 medium onion (diced); 1 tsp garlic powder; 1 tsp ground cumin; Salt and pepper to taste

Published: April 30, 2025

by Liora

Why You'll Love This Recipe

This recipe is quick and easy to prepare, making it ideal for busy weeknights.
The delightful combination of flavors creates a satisfying meal everyone will enjoy.
Visually appealing with vibrant colors, these stuffed peppers are sure to impress your guests.
Versatile enough to adapt based on your personal taste or dietary needs!

Ingredients for Cheesy Chicken and Corn Stuffed Poblano Peppers

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

Poblano Peppers: Look for firm peppers with glossy skin; they should be slightly wrinkled but not soft.
Cooked Chicken Breast: Use shredded chicken from a rotisserie or cook your own; either works beautifully in this recipe.
Sweet Corn: Fresh corn off the cob adds great sweetness; frozen corn is also perfect if that’s what you’ve got.
Cream Cheese: This adds creaminess; make sure it’s softened to blend easily into the mixture.
Shredded Cheese: Cheddar or Monterey Jack offers great melting properties; feel free to mix cheeses for more flavor.
Onion: Diced onions provide a nice crunch and depth of flavor; sauté them for extra sweetness.
Garlic Powder: A must-have seasoning that enhances all the flavors in this dish—don’t skimp on it!
Cumin: This spice brings warmth; it’s classic in Mexican cuisine and pairs perfectly with poblanos.

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

Recipe preparation

How to Make Cheesy Chicken and Corn Stuffed Poblano Peppers

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). While it’s heating up, spray a baking dish with nonstick cooking spray so those peppers don’t stick like glue.

Step 2: Prepare the Peppers

Wash the poblano peppers under cool water. Carefully slice each pepper in half lengthwise and remove the seeds. Place them cut side up in your prepared baking dish.

Step 3: Make the Filling

In a large mixing bowl, combine shredded chicken, sweet corn, cream cheese, half of the shredded cheese, diced onion, garlic powder, cumin, salt, and pepper. Mix until everything is well combined; it should look like a cheesy chicken party!

Step 4: Stuff Those Peppers

Spoon generous portions of the filling into each halved poblano pepper. Don’t be shy here—pack it in! Top each stuffed pepper with the remaining shredded cheese because more cheese is always better.

Step 5: Bake Until Golden

Cover the baking dish with aluminum foil and bake for about 25 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is bubbling and golden brown.

Step 6: Serve and Enjoy

Remove from oven carefully (it’s hot!). Let them cool slightly before serving. Transfer to plates garnished with fresh cilantro or avocado slices if you’re feeling fancy!

These Cheesy Chicken and Corn Stuffed Poblano Peppers are not just about nourishment; they’re about bringing people together around good food—and who doesn’t love that? Enjoy each bite knowing you’ve created something truly special!

You Must Know

Cheesy Chicken and Corn Stuffed Poblano Peppers bring a fiesta of flavors to your plate.
These peppers are not just delicious; they’re also a canvas for your culinary creativity, perfect for impressing guests or simply treating yourself.

Perfecting the Cooking Process

Start by roasting the poblano peppers until charred, then prepare the cheesy chicken filling while they cool. Cook the filling thoroughly before stuffing it into each pepper, ensuring even heating and that delightful melty cheese experience.

Add Your Touch

Feel free to swap out the chicken for ground turkey or even beans for a vegetarian option. Experiment with spices like cumin or chili powder to kick up the heat, or add black olives for an extra layer of flavor.

Storing & Reheating

Store leftover Cheesy Chicken and Corn Stuffed Poblano Peppers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, ensuring that cheesy goodness is revived.

Chef's Helpful Tips

For perfectly tender poblanos, roast them until they’re blistered but not too soft.
Allow your filling to cool slightly before stuffing, as this prevents sogginess.
Don’t skimp on cheese; more cheese means more happiness!

Sometimes I wonder if my friends come over just for these stuffed peppers. One bite and they’re hooked, always asking when I’ll whip them up again. It’s become a running joke that they might have to stage an intervention if I make them too often!

FAQs

What are Cheesy Chicken and Corn Stuffed Poblano Peppers?

Cheesy Chicken and Corn Stuffed Poblano Peppers are a delicious dish featuring poblano peppers filled with a savory mixture of shredded chicken, corn, cheese, and spices. This combination creates a flavorful and satisfying meal that is both hearty and healthy. protein-packed dessert option The peppers add a mild heat, while the cheesy filling provides creaminess. You can serve these stuffed peppers as a main dish or as an appetizer for your next gathering.

How do I prepare the peppers for stuffing?

To prepare poblano peppers for stuffing, start by washing them thoroughly. Then, roast them in the oven until the skins blister, which enhances their flavor. After roasting, place the peppers in a plastic bag for about 10 minutes to steam. This makes peeling off the skin easier. Once cooled, slice each pepper down one side to create an opening for the filling. This method ensures your Cheesy Chicken and Corn Stuffed Poblano Peppers are tender and flavorful.

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

Yes, you can prepare Cheesy Chicken and Corn Stuffed Poblano Peppers ahead of time. You can assemble the stuffed peppers in advance, cover them tightly with plastic wrap or foil, and store them in the refrigerator for up to 24 hours. When you’re ready to cook them, simply remove the wrap and bake as directed. This convenience allows you to enjoy a delicious meal without much hassle on busy days. For more inspiration, check out this Amish Country Casserole recipe.

What can I serve with stuffed poblano peppers?

Cheesy Chicken and Corn Stuffed Poblano Peppers pair well with various side dishes. Consider serving them with a fresh green salad for added crunch or some cilantro-lime rice for extra flavor. You can also offer guacamole or sour cream on the side for dipping. These accompaniments enhance your dining experience while balancing the flavors of the stuffed peppers perfectly. For more inspiration, check out this Philly Cheesesteak Pasta recipe.

Conclusion for Cheesy Chicken and Corn Stuffed Poblano Peppers

Cheesy Chicken and Corn Stuffed Poblano Peppers are an excellent choice for a satisfying meal that combines flavor and nutrition. The roasted poblano peppers lend a delightful taste while the cheesy filling brings comfort food appeal. Preparing these stuffed peppers can be done ahead of time, making them perfect for busy weeknights or entertaining guests. With their vibrant colors and rich flavors, they’re sure to impress everyone at your table!

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