Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delicious and satisfying dish that combines creamy cheese, tender chicken, and sweet corn all nestled in smoky poblano peppers. This easy-to-make recipe is perfect for busy weeknights or gatherings with family and friends. With vibrant colors and rich flavors, these stuffed peppers promise to be a hit at any table.
Ingredients
Scale
- 4 medium Poblano Peppers
- 3 boneless, skinless Chicken Breasts (about 1 lb)
- 1 cup Sweet Corn (fresh or frozen)
- 8 oz Cream Cheese (full-fat)
- 1 cup Shredded Cheese Blend (Monterey Jack & Cheddar)
- ¼ cup Fresh Cilantro (chopped)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 1 tsp Cumin
- 1 tsp Chili Powder
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté chopped onion and minced garlic until translucent (about 3 minutes).
- Add diced chicken breasts seasoned with cumin and chili powder, cooking until browned and cooked through (8-10 minutes).
- Stir in sweet corn, cream cheese, shredded cheese blend, and cilantro until fully combined.
- Slice each poblano pepper in half lengthwise and remove seeds. Stuff with the cheesy filling.
- Place the stuffed peppers in a baking dish and bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg