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
Scale
- 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