Description
Cheesy Chicken and Corn Stuffed Poblano Peppers are a delightful culinary treat that brings together the smoky flavor of roasted poblano peppers with a creamy filling of shredded chicken, sweet corn, and melted cheese. Perfect for game nights or cozy family dinners, these stuffed peppers promise an explosion of flavors in every bite. Their vibrant colors also make them a stunning centerpiece for any table, ensuring everyone will be eager to dig in!
Ingredients
Scale
- 4 medium Poblano Peppers
- 2 cups Boneless, Skinless Chicken Breasts (cooked and shredded)
- 1 cup Sweet Corn (fresh or frozen)
- 8 oz Cream Cheese (softened)
- 1 cup Shredded Cheddar Cheese
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375?F (190?C) and lightly spray a baking dish with nonstick cooking spray.
- Cook chicken breasts in a saucepan over medium heat until fully cooked, about 6-7 minutes per side. Shred the chicken once cooked.
- In a large bowl, mix shredded chicken with cream cheese, corn, garlic powder, onion powder, salt, pepper, and half of the cheddar cheese until well combined.
- Slice each poblano pepper down one side without cutting all the way through. Remove seeds and membranes gently. Stuff each pepper generously with the filling mixture.
- Place stuffed peppers in the baking dish and top with remaining cheddar cheese. Cover with foil and bake for 25 minutes.
- Uncover and broil for an additional 5 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano pepper (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg