Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a savory delight, featuring tender chicken and sweet corn enveloped in roasted poblano peppers, making them perfect for family dinners or gatherings.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C).
- Halve the poblano peppers lengthwise and remove seeds.
- In a skillet over medium heat, cook seasoned chicken breasts until golden brown (6-7 minutes per side). Shred the chicken.
- In a bowl, combine shredded chicken, corn, cheddar cheese, sour cream, garlic powder, cumin, cilantro, salt, and pepper.
- Stuff each poblano half with the filling and place in a baking dish.
- Cover with foil and bake for 25 minutes; remove foil for the last 10 minutes to melt the cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg