The aroma of roasted poblano peppers mingling with melted cheese and savory chicken is enough to make anyone weak in the knees. Imagine biting into a warm pepper filled to the brim with cheesy goodness, sweet corn, and tender chicken; it’s like a fiesta in your mouth! Whether you’re prepping for Taco Tuesday or just want to impress your friends at dinner, these Cheesy Chicken and Corn Stuffed Poblano Peppers are here to elevate your culinary game.
I remember the first time I made these beauties; my family was skeptical at first. “Stuffed what?” they asked. But once they took that first bite, I could see their eyes light up as if they had just discovered gold at the end of a rainbow. Now, these stuffed peppers have become our go-to recipe for family gatherings and busy weeknights alike.
Why You'll Love This Recipe
- These cheesy chicken and corn stuffed poblano peppers are simple to prepare, making weeknight dinners a breeze
- The combination of flavors creates a mouthwatering experience everyone will enjoy
- Their vibrant colors make them eye-catching on any table setting
- Plus, they’re versatile enough to accommodate various dietary preferences!
I’ll never forget my sister’s reaction the first time she tried these stuffed peppers; her eyes popped open wide as if she’d just won the lottery.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Poblano Peppers: Look for firm peppers with smooth skin; they should be dark green for the best flavor.
- Boneless, Skinless Chicken Breasts: About 3-4 breasts work perfectly; adjust as needed based on your crowd size.
- Sweet Corn: Fresh or frozen corn both work well; choose what you have on hand.
- Cheddar Cheese: Shredded sharp cheddar adds a delightful tang; feel free to experiment with different cheeses!
- Onion and Garlic: Use fresh onion and garlic for maximum flavor impact in your filling.
- Spices (Cumin & Chili Powder): Essential for that southwest flavor profile; don’t skimp on these!
- Olive Oil: A light drizzle will help sauté the veggies while adding richness.
- Salt & Pepper: Seasoning is key! Adjust according to your taste buds.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepping Your Poblano Peppers: Start by preheating your oven to 375°F (190°C). Cut each poblano pepper in half lengthwise and remove seeds gently without tearing them apart. This will allow them to be ready for stuffing.
Sautéing Chicken and Veggies: In a skillet over medium heat, add olive oil and sauté chopped onions until translucent. Then toss in minced garlic until fragrant—this is where the magic starts happening!
Cooking the Chicken: Add shredded or cubed chicken breasts into the skillet along with cumin and chili powder. Cook until no longer pink inside—about 6-8 minutes—stirring occasionally so nothing sticks!
Merging Flavors: Stir in sweet corn and half of your shredded cheese into the skillet mixture until combined well. Taste test here! Adjust seasoning if necessary—it’s crucial!
Stuffing Time: Carefully spoon that delicious filling into each half of your poblano peppers. Don’t be shy—load them up! Top with remaining cheese for that bubbly goodness when baked.
Bake Until Golden: Place stuffed poblanos on a baking sheet lined with parchment paper and bake them for about 25-30 minutes until everything is sizzling hot and golden brown on top.
Now you can serve those gorgeous cheesy chicken and corn stuffed poblano peppers right away! Garnish with fresh cilantro if you feel fancy—because who doesn’t love some green?
These delightful treats offer satisfying flavors sure to please everyone at your table (and there won’t be leftovers!). So grab some friends or family members; it’s time to indulge in an unforgettable meal together!
You Must Know
- Cheesy Chicken and Corn Stuffed Poblano Peppers are not just delicious; they can also be customized easily
- The rich flavors meld beautifully, making them a hit at any gathering
- Plus, they’re visually appealing, adding color to your dinner table
Perfecting the Cooking Process
Start by roasting the poblano peppers while cooking the chicken and corn mixture in a skillet. This method allows all flavors to meld perfectly.
Add Your Touch
Feel free to swap out proteins or add spices like cumin or chili powder for extra kick. You can even mix in black beans for a heartier dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through for best results.
Chef's Helpful Tips
- To ensure your Cheesy Chicken and Corn Stuffed Poblano Peppers turn out great, consider these tips: Make sure to roast your peppers thoroughly for maximum flavor
- Use fresh ingredients whenever possible for a vibrant taste
- And don’t skimp on cheese; it’s crucial for creaminess!
Sharing this recipe brings back memories of my friends devouring these peppers during game night. Their laughter and compliments filled the room, making my heart (and stomach) happy!
FAQ
Can I use different types of peppers?
Yes, bell peppers work well if you prefer a milder flavor profile.
How spicy are poblano peppers?
Poblano peppers have a mild heat level, perfect for most palates.
What can I serve with stuffed poblano peppers?
Serve with rice or a fresh salad for a complete meal experience.
Cheesy Chicken and Corn Stuffed Poblano Peppers
- Total Time: 45 minutes
- Yield: Serves 4
Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a mouthwatering delight, combining savory chicken, sweet corn, and gooey cheese all wrapped in roasted peppers for a perfect meal!
Ingredients
- 4 large poblano peppers
- 2 cups cooked, shredded chicken
- 1 cup sweet corn (fresh or frozen)
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Halve each poblano pepper lengthwise and carefully remove seeds.
- In a skillet, heat olive oil over medium heat. Sauté diced onion until translucent; then add minced garlic and cook until fragrant.
- Stir in shredded chicken, cumin, chili powder, salt, and pepper; cook until heated through.
- Mix in sweet corn and half of the cheddar cheese until well combined.
- Spoon the filling into each poblano half and top with remaining cheese.
- Arrange stuffed peppers on a parchment-lined baking sheet and bake for 25-30 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
