Cheesy Chicken and Corn Stuffed Poblano Peppers

Name: Cheesy Chicken and Corn Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 3 cups cooked, shredded boneless skinless chicken breasts; 1 cup sweet corn (fresh or canned); 1 cup sharp cheddar cheese, shredded; ½ cup sour cream; 1 tsp garlic powder; ½ tsp ground cumin; ¼ cup chopped cilantro; Salt and pepper to taste

By Lisa

March 20, 2025

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The smell of roasted poblano peppers fills the air as your taste buds tingle with anticipation. Picture this: tender chicken enveloped in creamy goodness, paired with sweet corn nestled snugly inside a pepper. That’s right! We’re diving headfirst into a plate of Cheesy Chicken and Corn Stuffed Poblano Peppers.

Imagine gathering friends and family around the table while these vibrant green beauties steal the spotlight. The combination of textures and flavors creates an unforgettable culinary experience that promises to impress everyone.

Why You'll Love This Recipe

These cheesy chicken and corn stuffed poblano peppers offer a delightful balance of flavors that will have everyone asking for seconds
They are simple to prepare, making weeknight dinners stress-free
The vibrant colors make for an eye-catching presentation on any dinner table
Plus, they are versatile enough to adapt to your personal tastes or pantry ingredients

Sharing this dish created quite the stir at our last family gathering; everyone was raving about it!

Recipe preparation

Essential Ingredients

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

Poblano Peppers: Look for firm, dark green peppers; they should feel heavy for their size and have a few wrinkles.
Boneless Skinless Chicken Breasts: I usually use 3-4 chicken breasts depending on how many people you’re feeding.
Sweet Corn: Fresh or canned works perfectly; just ensure it’s drained if using canned.
Sharp Cheddar Cheese: Choose the sharpest cheese you can find for maximum flavor—it’s worth it!
Sour Cream: Adds creaminess; full-fat sour cream gives the best texture.
Garlic Powder: Use this for a quick flavor boost without peeling fresh garlic.
Cumin: A pinch brings warmth to the dish; it’s like a warm hug from your spice cabinet.
Chopped Cilantro: Fresh cilantro brightens up the dish; adjust based on personal preference.

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

Let’s Make it Together

Prepare Your Peppers: Preheat your oven to 375°F (190°C). While it warms up, carefully slice each poblano in half lengthwise and remove the seeds. You want them clean but still intact.

Sauté Your Chicken: In a skillet over medium heat, add a splash of olive oil. Season your chicken breasts with salt and pepper before cooking until golden brown on both sides—about 6-7 minutes per side.

Mix Your Filling: Once cooked through, shred the chicken using two forks in a bowl alongside corn, cheddar cheese, sour cream, garlic powder, cumin, and cilantro. Stir until fully combined; let the aroma fill your kitchen!

Stuff Those Peppers: Generously spoon the filling into each poblano half until overflowing with goodness—like stuffing a burrito but way more fun! Arrange them in a baking dish.

Bake to Perfection: Cover the dish loosely with foil and bake for about 25 minutes. Remove foil for the final 10 minutes so that cheese can bubble up beautifully.

Strongly consider garnishing with extra cilantro before serving; after all, presentation matters!

These Cheesy Chicken and Corn Stuffed Poblano Peppers are not only delicious but also visually stunning—their vibrant green color against melted cheese is Instagram-worthy! So gather those loved ones around your table because they deserve a bite of this flavorful delight!

You Must Know

Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful twist on traditional stuffed peppers
The combination of creamy cheese, tender chicken, and sweet corn makes each bite an explosion of flavor that will impress your guests
Perfect for weeknight dinners or special occasions

Perfecting the Cooking Process

To achieve cheesy perfection, roast the poblano peppers first, then prepare the filling while they cool. This ensures a smoky flavor and prevents sogginess in your peppers.

Serving and storing

Add Your Touch

Feel free to swap out the chicken for turkey or add black beans for a vegetarian option. Spice it up with jalapeños or toss in some cilantro for fresh flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 15 minutes to restore that cheesy goodness.

Chef's Helpful Tips

When selecting poblanos, look for firm, glossy ones; avoid wrinkled or soft peppers
Keep your filling creamy by using a mix of cheeses for depth
For extra crunch, broil briefly before serving for a delightful texture contrast

Creating these Cheesy Chicken and Corn Stuffed Poblano Peppers reminded me of my first big family gathering where everyone raved about them. It felt great to see smiles all around!

FAQs

FAQ

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

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

What can I substitute for chicken in this recipe?

You can use shredded rotisserie chicken or even canned beans for a vegetarian option.

How do I know when the poblano peppers are cooked?

They’re done when they’re tender but still hold their shape, usually after 25-30 minutes in the oven.

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