Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a scrumptious delight that combines the smoky flavor of roasted poblano peppers with a creamy filling of tender chicken, sweet corn, and melted cheese. This dish is perfect for family dinners or gatherings, offering a colorful presentation and a comforting taste that will impress your guests. Quick and easy to prepare, these stuffed peppers provide a satisfying meal any night of the week.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups cooked shredded chicken
- 1 cup sweet corn (fresh or frozen)
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese (divided)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- Halve the poblano peppers lengthwise and remove seeds. Rinse under cold water.
- In a bowl, mix together shredded chicken, corn, cream cheese, half of the cheddar cheese, cumin, paprika, salt, and pepper until well combined.
- Stuff each pepper half generously with the filling and place in the baking dish. Top with remaining cheddar cheese.
- Cover with foil and bake for 25 minutes. Remove foil and broil on high for an additional 5-7 minutes until cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper half (approximately 200g)
- Calories: 370
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 78mg