Description
Succulent cheesy chicken and corn stuffed poblano peppers bring Mexican-inspired comfort straight to dinner tables. Spicy poblanos cradle a creamy, hearty filling that promises satisfaction with each savory bite you’ll eagerly devour.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded Mexican blend or cheddar cheese, plus extra for topping
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed (optional)
- ½ cup salsa (mild or medium)
- ¼ cup sour cream or Greek yogurt
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt (for peppers)
- ½ tsp salt (for filling)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- Fresh chopped cilantro
- Sliced green onions
- Sour cream or crema (optional)
Instructions
- Pepper Preparation: Warm the oven to 425F (220C) and coat poblano peppers with olive oil and salt. Roast on a lined baking sheet for 15-20 minutes, rotating midway, until skin becomes charred and peppers soften.
- Filling Creation: Combine shredded chicken, corn, black beans, cheese, salsa, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a mixing bowl until ingredients are thoroughly integrated.
- Pepper Stuffing: Once peppers cool slightly, slice down the center and remove seeds. Generously fill each poblano with the prepared chicken and corn mixture, ensuring even distribution.
- Cheese Melting: Position stuffed peppers in a baking dish, sprinkle additional cheese on top, and return to the oven. Bake for 15 minutes until cheese transforms into a golden, bubbling layer.
- Garnishing and Serving: Decorate with fresh cilantro, green onions, and a delicate drizzle of sour cream or crema. Plate alongside steamed rice or a crisp salad for a complete meal experience.
Notes
- Char poblano peppers evenly by rotating them carefully during roasting to develop a deep, smoky flavor without burning the skin.
- Pat chicken and corn dry before mixing to avoid excess moisture that could make the stuffing watery and compromise the pepper’s texture.
- Swap chicken with black beans, tofu, or ground turkey for vegetarian or alternative protein variations that suit different dietary preferences.
- Use a combination of melting cheeses like monterey jack and cheddar for a richer, more complex flavor and smoother cheese coverage on stuffed peppers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg