Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful blend of creamy cheese, tender chicken, and sweet corn all nestled in smoky poblano peppers. This dish is perfect for any occasion – from casual weeknight dinners to festive gatherings. With its vibrant colors and hearty flavors, it’s sure to impress your family and friends. Prepare to fall in love with this easy-to-make recipe that brings comfort and satisfaction to every bite.
Ingredients
Scale
- 4 medium poblano peppers
- 3 boneless, skinless chicken breasts
- 1 cup corn (fresh or frozen)
- 1 ½ cups shredded cheese (cheddar and Monterey Jack)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a skillet, heat olive oil over medium heat and season chicken breasts with salt and pepper. Cook for about 6-7 minutes per side until fully cooked. Remove from heat and shred the chicken.
- In the same skillet, sauté onions and garlic until translucent. Mix in shredded chicken, corn, cumin, and half of the cheese.
- Slice each poblano pepper lengthwise, remove seeds if desired, and stuff generously with the chicken mixture.
- Place stuffed peppers in the baking dish, top with remaining cheese, and bake for 20-25 minutes until tender and bubbly.
- Serve hot with salsa or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (170g)
- Calories: 300
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg